You are here: Home » Recipes » Amped-Up Red Pepper Paste Amped-Up Red Pepper Paste Recipe by Our Cookbook CollectionKitchen 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. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 2 tablespoons sweet paprika2 tablespoons smoked paprika1/4 cup dry red wine9 -- garlic cloves2 -- bay leaves, crumbled1 tablespoon tomato paste1 1/2 tablespoons fresh lemon juice7 -- sprigs fresh cilantro5 -- sprigs fresh parsley1 1/2 tablespoons kosher salt1/4 teaspoon white pepper dash of hot sauce1/4 cup extra-virgin olive oil Instructions 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).