Amped-Up Red Pepper Paste

Amped-Up Red Pepper Paste
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 16 servings


2tablespoons sweet paprika
2tablespoons smoked paprika
1/4cup dry red wine
9-- garlic cloves
2-- bay leaves, crumbled
1tablespoon tomato paste
1 1/2tablespoons fresh lemon juice
7-- sprigs fresh cilantro
5-- sprigs fresh parsley
1 1/2tablespoons kosher salt
1/4teaspoon white pepper
dash of hot sauce
1/4cup extra-virgin olive oil


  1. Combine all ingredients (except oil) in a food processor and pulse until garlic and herbs are minced. With motor running, slowly add olive oil until a thick paste forms. Spoon into a jar and refrigerate up to a month. Makes about 1 cup.

Reprinted with permission from David Leite's The New Portuguese Table (Clarkson Potter Publishers, 2009).


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