Real African Dishes: [MC-AllEthnic-Recipes] Amped-Up Red Pepper Paste - Portugese Massa de Pimentao ; 3g Carbohydrate; 1g Dietary Fiber

Friday, July 29, 2011

[MC-AllEthnic-Recipes] Amped-Up Red Pepper Paste - Portugese Massa de Pimentao ; 3g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Amped-Up Red Pepper Paste - Portugese Massa de Pimentao

Recipe By :Adapted from "The New Portuguese Table," by David Leite (Clarkson Potter, 2009).

Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sweet paprika
2 tablespoons sweet smoked paprika
1/4 cup dry red wine
8 cloves garlic -- (8 to 10)
2 Turkish bay leaves -- well crumbled
1 tablespoon double-concentrated tomato paste
1 1/2 tablespoons fresh squeezed lemon juice -- from 1/2 large lemon
7 sprigs cilantro -- Leaves and tender stems
5 sprigs flat-leaf parsley leaves -- only
1 1/2 tablespoons kosher salt
1/4 teaspoon freshly ground white pepper
2 dashes piri-piri sauce -- or store-bought hot sauce
1/4 cup olive oil

Combine the sweet paprika and the smoked paprika, the wine, garlic (to taste), crumbled bay leaves, tomato paste, lemon juice, cilantro, parsley, salt, white pepper and piri-piri sauce (to taste) in the bowl of food processor or blender; pulse until the garlic and herbs are minced, stopping to scrape down any chunky bits from the sides of the bowl or jar.

With the motor running, add the oil in a slow, steady stream to form a homogenous dark-red paste; this should take 1 to 2 minutes. Use the mixture immediately, or transfer it to a glass jar with a tight-fitting lid and refrigerate for up to 1 month.

Makes 1 to 1 1/2 cups (20 one-tablespoon servings)

Versions of this paste, called massa de pimentao and usually made with salt-cured bell peppers, are classic Portuguese staples. Use this on beef, chicken, firm-fleshed fish and even potato halves bound for roasting in the oven.

MAKE AHEAD: The paste can be refrigerated for up to 1 month.

Cuisine:
"Spanish/Iberian"
Source:
"Tested by Bonnie S. Benwick for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"1 1/4 cups"
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Per Serving (excluding unknown items): 40 Calories; 3g Fat (65.0% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 443mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 92 1504 0 0 0 0 0 20151 0