Amped-Up Red Pepper Paste (Massa de Pimentao)

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Democracy Dies successful Darkness

Versions of this paste, called massa de pimentao and usually made with salt-cured doorbell peppers, are classical Portuguese staples. Use this connected beef, chicken, firm-fleshed food and adjacent murphy halves bound for roasting successful the oven.

The paste tin beryllium refrigerated for up to 1 month.

Adapted from "The New Portuguese Table," by David Leite (Clarkson Potter, 2009).

Ingredients

measuring cup

Servings: 0.75-1 cup

2 tablespoons saccharine paprika
2 tablespoons saccharine smoked paprika
1/4 cupful adust reddish wine
8 to 10 cloves garlic
2 Turkish bay leaves, good crumbled
1 tablespoonful double-concentrated herb paste
Freshly squeezed foodstuff from 1/2 ample citrus (1 1/2 tablespoons)
Leaves and tender stems from 7 sprigs cilantro
Leaves from 5 sprigs flat-leaf parsley
1 to 2 teaspoons kosher salt
1/4 spoon freshly crushed achromatic pepper
A fewer dashes of piri-piri condiment oregon store-bought blistery sauce
1/4 cupful olive oil

Nutritional Facts

Per tablespoonful serving (based connected 16)

Calories
40
Fat
4 g
Saturated Fat
1 g
Carbohydrates
2 g
Sodium
75 mg

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The New Portuguese Table," by David Leite (Clarkson Potter, 2009).

Tested by Bonnie S. Benwick.

Published December 15, 2009

Updated March 13, 2026