This Portuguese red pepper paste is my take on the classic massa de pimentão, made from red bell peppers and salt. This paste adds all the other ingredients popular in Portugal: wine, paprika, garlic, hot sauce, and herbs. It’s Portugal in a jar.
Massa de pimentão is originally from the Alentejo province. The salty red pepper paste, a pantry staple, is a Portuguese classic and constitutes the major flavor component of the region’s cooking. Each cook has his or her own version. Some are made from fresh bell peppers that have been salt-cured, others rely on roasted peppers, still others turn to paprika. My family’s version follows. It’s richly flavored–think of it as a preseasoned rub–so all you have to do to make dinner is rub a little on beef, chicken, fish, or even peeled, halved potatoes before roasting. Although I have to say that this particular paste’s most famous—and deservedly so—application (although granted, I’m a little biased) is my Grandmother Costa’s Bread Dressing. Originally published October 17, 2012.–David Leite
How To Use Portuguese Red Pepper Paste
David explains that red pepper paste is sorta like Asian fish sauce in that a little goes a loooooooong ways. As David mentions above, you can rub a little on a beef roast, chicken (both above and below the skin), fish, even peeled, halved potatoes before before roasting. Or you can stir it into stews or soups. It works wonders when stirred into mayo. And any other application you can imagine where you want or need a little bling. Then let us know how you used it in a comment below.
Portuguese Red Pepper Paste
- Quick Glance
- 10 M
- 10 M
- Makes about 1 cup
- 2 tablespoons sweet paprika
- 2 tablespoons sweet smoked paprika
- 1/4 cup dry red wine
- 8 to 10 garlic cloves
- 2 crumbled Turkish bay leaves
- 3 tablespoons store-bought or homemade tomato paste or 1 tablespoon double-concentrate tomato paste
- 1 1/2 tablespoons fresh lemon juice
- 7 sprigs cilantro
- 5 sprigs flat-leaf parsley
- 1 1/2 tablespoons kosher salt (16 g)
- 1/4 teaspoon freshly ground white pepper
- Few dashes Piri-Piri sauce, or to taste
- 1/4 cup olive oil
- 1. 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.
Classic Red Bell Pepper Paste Variation
- 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.