Amped-Up Portuguese Red Pepper Paste

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 2

Pulse until the garlic and herbs are minced, scraping the sides of the bowl as necessary.

Step 3

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.

Step 4

Use the mixture immediately or spoon it into a small glass jar with a tight-fitting lid and refrigerate for up to a month.

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