Portuguese Style Red Pepper Paste
Bursting with bold flavors and rich, smoky undertones, this Portuguese Style Red Pepper Paste is a versatile condiment that will add a Mediterranean flair to any dish. Made with roasted red bell peppers, garlic, smoked paprika, and a touch of white vinegar, this vibrant paste is the perfect balance of sweetness, smokiness, and acidity. The roasting process enhances the natural sweetness of the peppers, while the addition of olive oil creates a silky-smooth texture. Perfect as a marinade for meats, a spread for sandwiches, or a boost of flavor in soups and stews, this recipe is both simple to make and incredibly versatile. Plus, it stores beautifully, giving you a go-to homemade condiment for up to two weeks in the fridge or longer in the freezer. Whether you're looking for an authentic Portuguese flavor or simply an all-in-one seasoning paste, this recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 4 whole Garlic cloves
- 2 tablespoons Coarse sea salt
- 1 tablespoon Smoked paprika
- 1 tablespoon Sweet paprika
- 3 tablespoons Olive oil
- 1 tablespoon White vinegar
- 1 whole Bay leaf
- 1 teaspoon Ground black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Wash the red bell peppers thoroughly, pat them dry, and place them on a baking sheet lined with parchment paper.
3. Roast the peppers in the preheated oven for 20-25 minutes, turning them halfway through, until the skin is charred and blistered.
4. Remove the peppers from the oven and transfer them to a large bowl. Cover the bowl with plastic wrap or a lid and let the peppers steam for 10 minutes to help loosen the skin.
5. Peel the skins off the peppers, remove the stems and seeds, and roughly chop the flesh.
6. Add the roasted pepper flesh to a food processor along with the garlic cloves, coarse sea salt, smoked paprika, sweet paprika, olive oil, white vinegar, bay leaf, and ground black pepper.
7. Blend the mixture until it forms a smooth and thick paste. If the paste is too thick, you can add a small amount of olive oil or water to adjust the consistency.
8. Taste the paste and adjust the salt or spices if necessary.
9. Transfer the red pepper paste to a clean, sterilized glass jar. Ensure the surface is covered with a thin layer of olive oil to preserve it.
10. Store the paste in the refrigerator for up to 2 weeks or freeze in smaller portions for longer storage.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11678 mg | 508% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 27.7 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1970 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
