Sweet Red Pepper Paste

by Ana Patuleia Ortins

read reviews (2)

This paste of salt-cured peppers is a classic Portuguese seasoning for poultry, sausages, and meats, such as Roast Pork with Red Pepper Paste. It’s traditional to use a meat grinder to make this paste (massa de pimentão in Portuguese), but a food processor or blender will do.Yields about 3/4 cup.

From Fine Cooking 48, pp. 31

November 1, 2001

to enjoy this recipe and over a thousand more

user reviews

Rate this Recipe

by aexfila, 3/18/2011this is a cooks club recipe. unless you subscribe you can't see it. there's nothing wrong with the website!!

by sharon65, 10/10/2009You are wasting my time -- the recipe does not appear, and I am not about to subscribe to a magazine whose website works so poorly. And what does the star system mean? I'm clicking the first star -- I imagine that means that I don't like it? Who would know?

join the conversation