Amped-Up Red Pepper Paste
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 16 servings
Ingredients
- 2tablespoons sweet paprika
- 2tablespoons smoked paprika
- 1/4cup dry red wine
- 9-- garlic cloves
- 2-- bay leaves, crumbled
- 1tablespoon tomato paste
- 1 1/2tablespoons fresh lemon juice
- 7-- sprigs fresh cilantro
- 5-- sprigs fresh parsley
- 1 1/2tablespoons kosher salt
- 1/4teaspoon white pepper
- dash of hot sauce
- 1/4cup 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).
