Red Pepper Paste (Massa de Pimentão) Recipe
Ingredients
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Wash peppers and remove the stems, seeds and white ribbing.
- Cut the peppers into about 1 inch thick strips.
- Place a layer of pepper strips into the bottom of a bowl and generously sprinkle with salt. Repeat with the rest of the pepper strips, salting in between each layer. Cover tightly and leave out at room temperature for at least 12 hours.
- Pre-heat the oven to 325ºF.
- Drain the peppers of any excess liquid. Put the peppers into a baking dish or tray to slow roast for 2 hours in the oven.
- Remove the peppers and allow them to cool to room temperature.
- Once cooled, remove the outside skin from the peppers.
- Place the peeled pepper strips and peeled garlic cloves into a food processor or blender.
- Blend the peppers for 30 seconds to make a thick paste, add in half the olive oil and Vinho Tinto and then blend again for another 30 seconds. Add the rest of the oil and Portuguese red wine to the pepper paste and blend for another minute until smooth.
- Place in a sealed jar and refrigerate.
Recipe Tips
Adapted from a Recipe by: easyportugueserecipes.com
Frequently Asked Questions
Can I use other types of peppers instead of red bell peppers for this recipe?
While red bell peppers are traditional for making Massa de Pimentão, you can experiment with other sweet or mild peppers, like yellow or orange bell peppers, or even roasted sweet Italian peppers. Be aware that the flavor and color of the paste will change slightly.
How should I store Red Pepper Paste, and how long does it last?
Store the Red Pepper Paste in a sealed jar in the refrigerator. It should last up to 2 weeks. For longer storage, you can freeze the paste in an airtight container or ice cube trays, where it can be kept for up to 6 months.
What can I do if my red pepper paste is too thick or chunky?
If your paste is too thick or chunky after blending, you can add a bit more olive oil or Vinho Tinto to thin it out and achieve a smoother consistency. Blend again until you reach your desired texture.
Recommended Drink Pairings
Wine
Portuguese: Douro Red Wine - This full-bodied red wine complements the rich flavors of the red pepper paste beautifully, enhancing the dish's depth.
General: Cabernet Sauvignon - A classic choice, its bold tannins and dark fruit notes pair well with the savory garlic and olive oil in the paste.
Beer
Portuguese: Super Bock - This lager offers a light and crisp profile that balances the richness of the red pepper paste without overpowering it.
General: Pale Ale - The hoppy bitterness of a pale ale contrasts nicely with the sweetness of the red peppers, creating a refreshing experience.
Other Beverages
Olive Oil-Infused Soda: This unique soda adds a subtle, savory note that complements the olive oil in the dish, enhancing the overall flavor profile.
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