Amped-Up Red Pepper Paste |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Taken from The New Portuguese Table by David Leite . I love working out of this book! The recipes are laid out beautifully, and work very well. Massa de pimentao forte is a pepper paste made with paprika, garlic and bay leaf (among other things). This version is mildly spicy, but you could as much piri-piri as you'd like to make it spicier. This is a staple that makes dinner easy- just rub a bit of the paste on a chicken, a steak, a pork chop, or a fatty flavorful piece of fish before roasting. It's also great tossed with potatoes and roasted! Ingredients:
2 tablespoons sweet paprika |
2 tablespoons hot smoked paprika |
1/4 cup dry red wine |
10 garlic cloves (more or less to taste) |
2 bay leaves, well crumbled |
1 tablespoon tomato paste |
1 1/2 tablespoons lemon juice |
1/4 cup cilantro leaf, lightly packed |
1/3 cup flat leaf parsley, lightly packed |
1 1/2 tablespoons kosher salt |
1/4 teaspoon ground black pepper |
3 dashes piri-piri, sauce (or to taste) |
2 tablespoons olive oil |
Directions:
1. Combine all the ingredients except for the oil in a mini food processor (or blender). Blend until a smooth paste forms.
2. Add the oil, and blend again to combine well.
3. To use: Coat your favorite meat or poultry product with about 1 tablespoon of paste per serving; then roast using your favorite method.
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