Portuguese Red Pepper Paste
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
16 tablespoons | 1 cup
-
Calories
44 kcal
-
Course
Condiments
-
Cuisine
Portuguese
Portuguese Red Pepper Paste
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Each Portuguese family has its own rendition of the classic, pantry staple known as massa de pimentão. Here's how David has amped it up several notches and in the process created something new. It's bursting with wine, paprika, garlic, hot sauce, and herbs. It's Portugal in a jar.
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Ingredients
- 2 tablespoons paprika sweet
- 2 tablespoons smoked paprika sweet
- 1/4 cup red wine dry
- 8 to 10 garlic cloves
- 2 bay leaves crumbled, Turkish variety
- 3 tablespoons tomato paste or 1 tablespoon double-concentrate tomato paste
- 1 1/2 tablespoons lemon juice fresh
- 7 prigs cilantro
- 5 prigs flat-leaf parsley
- 1 1/2 tablespoons kosher salt 16 g
- 1/4 teaspoon ground white pepper freshly ground
- Few dashes piri-piri sauce or to taste
- 1/4 cup olive oil
Instructions
- In a food processor, combine the sweet paprika, sweet smoked paprika, wine, garlic, bay leaves, tomato paste, lemon juice, cilantro, parsley, salt, pepper, and piri-piri sauce.
- Pulse until the garlic and herbs are minced, scraping the sides of the bowl as necessary.
- With the motor still running, add the olive oil in a slow, steady stream and continue whirring until the mixture comes together in a slick, homogeneous paste, 1 to 2 minutes.
- Use the mixture immediately or spoon it into a small glass jar with a tight-fitting lid and refrigerate for up to a month.
Notes
- This classico approach to red bell pepper paste relies on salt-cured bell peppers for oomph. It’s a much saltier version of the paste than the recipe above, so use it with a judicious hand. Wash, stem, and seed 3 red bell peppers. Slice them into 1-inch-wide strips. Line a colander with cheesecloth and pour in about an inch of kosher salt. Press some of the strips into the salt and cover with another inch of salt. Continue layering until all the strips are covered. Top with a heavy pan. Place the colander in a large bowl and set aside at cool room temperature or 5 days. On the 6th day, fish out the bell pepper strips and brush off the salt but do not rinse. Purée in a food processor, transfer to a clean glass jar, and refrigerate until you need your next fix.
Nutrition Information
Show Details
Serving
1tablespoon
Calories
44kcal
(2%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
3g
(15%)
Sodium
680mg
(28%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 16tablespoons | 1 cup
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 44kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 680mg | 28% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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