Free recipe guide
How to make Massa de Pimentão
Learn what makes Massa de Pimentão special, cook the free ComidaTime recipe, then keep cooking from Authentic Portuguese Cuisine.
Why cooks start here
The red pepper paste that seasons half the Alentejo: salted red peppers pounded with garlic and olive oil, the marinade behind rojões, bifanas, and grilled pork.
Massa de Pimentão is a cornerstone of Alentejo's cuisine, infusing its robust flavor into the region’s beloved pork dishes. This vibrant red pepper paste, crafted from salted red peppers, garlic, and olive oil, is the secret behind the succulent marinated pork that graces tables during festive gatherings and everyday meals alike. It's a tradition that brings warmth and depth to dishes like rojões and bifanas, highlighting the simplicity and richness of Portuguese culinary practices. Massa de Pimentão combines sweet red peppers and pungent garlic with rich olive oil, enhanced by sweet paprika and bay leaf, creating a complex paste that tenderizes and flavors pork, embodying the rustic yet refined taste of Alentejo.
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