Amped-Up Red Pepper Paste

Kitchen Tested
  • Yield 16 servings

Slathered on chicken or mixed with a bit of mayonnaise and used as a dip for shrimp, the sauce uses sweet and smoked paprika.

Amped-Up Red Pepper Paste
Mark Boughton Photography / styling by Teresa Blackburn


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