Sweet Portuguese Pepper Paste (370 g | 13 oz)

Add Bold Flavor to Stews, Marinades & Grilled Dishes, No Prep Needed

Versatile, medium-heat paste for fast, flavor-packed meals.

Elevate your cooking with this ready-to-use Sweet Portuguese Pepper Paste—a must-have for any pantry. Bursting with smoky, salty, and subtly sweet notes, this paste adds authentic flavor to meats, vegetables, and one-pot meals. Whether you're spicing up roasted chicken, simmering a rustic stew, or whipping up a quick marinade, this 13 oz jar makes bold flavor effortless.

Key Features

• Smoky-sweet profile with balanced medium heat—no overpowering spice

• Ready-to-use pepper paste for fast weeknight cooking or weekend grilling

• Ideal for marinades, sauces, and traditional dishes like Piri Piri Chicken

• Resealable glass jar locks in freshness and lasts in the fridge after opening

• Gluten-free, all-natural blend—no artificial flavors or preservatives

Product Dimensions

• Net Weight: 370g | 13 oz

• Packaging: 4.5" x 3.2" x 3.2" (11.4 cm x 8.1 cm x 8.1 cm)

Serving Suggestions & Storage Tips
Use as a marinade base for grilled meats, mix into rice dishes for extra depth, or spread on sandwiches for a savory twist. Refrigerate after opening and use within 3 weeks for best taste.

1. Frango Assado com Massa de Pimentão (Portuguese Grilled Chicken with Pepper Paste)

Keyword Targets: “Portuguese grilled whole chicken,” “frango assado marinade,” “pepper paste chicken recipe”

Ingredients:

• 1 whole chicken (3.5–4 lbs), spatchcocked

• 2 tbsp Sweet Portuguese Pepper Paste

• 4 cloves garlic, minced

• 1 tbsp white wine vinegar

• 2 tbsp olive oil

• 1 tbsp dried oregano

• Juice of 1 lemon

• Salt & pepper to taste

Instructions:

1. Mix pepper paste, garlic, vinegar, olive oil, lemon juice, oregano, salt, and pepper into a marinade.

2. Rub the chicken thoroughly with the mixture, making sure to get under the skin. Marinate for 4–12 hours.

3. Preheat grill (or oven to 425°F/220°C).

4. Grill skin-side down over indirect heat for 40–50 min, flipping halfway, until internal temp reaches 165°F (74°C).

5. Rest for 10 minutes before carving.

👉 Serve with batatas assadas (roast potatoes), rice, or a simple tomato salad.

2. Sardinhas Grelhadas com Massa de Pimentão (Grilled Sardines with Pepper Paste Marinade)

Keyword Targets: “traditional grilled sardines recipe,” “Portuguese sardines with pepper sauce,” “easy BBQ sardines”

Ingredients:

• 6–8 fresh sardines, cleaned

• 1 tbsp Sweet Portuguese Pepper Paste

• 2 tbsp olive oil

• 2 cloves garlic, crushed

• 1 tsp sea salt

• Juice of half a lemon

Instructions:

1. Mix pepper paste, olive oil, garlic, lemon juice, and salt into a loose marinade.

2. Lightly coat the sardines (don’t over-marinate to preserve natural flavor).

3. Preheat grill to high heat.

4. Grill sardines 2–3 minutes per side until charred and fragrant.

5. Serve immediately with boiled potatoes, cornmeal bread (broa), or grilled peppers.

👉 Perfect for summer grilling—pair with chilled vinho verde.

3. Tremoços Temperados (Seasoned Lupini Beans with Pepper Paste Dressing)

Keyword Targets: “Portuguese lupini bean snack,” “seasoned tremoços,” “easy Portuguese bar food”

Ingredients:

• 2 cups cooked, brined lupini beans (store-bought or soaked & cooked from dry)

• 1 tbsp Sweet Portuguese Pepper Paste

• 1 tbsp olive oil

• 1 clove garlic, minced

• 1 tbsp chopped parsley

• Juice of ½ lemon

Instructions:

1. Drain and rinse the lupini beans.

2. Mix olive oil, pepper paste, garlic, parsley, and lemon juice in a bowl.

3. Toss beans in dressing until well coated. Let sit for 15–20 minutes for flavor to absorb.

4. Serve chilled or at room temperature.

👉 Classic Portuguese snack—serve with beer or wine as a salty, savory appetizer.