
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
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Smoky-sweet profile with balanced medium heat—no overpowering spice
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Ready-to-use pepper paste for fast weeknight cooking or weekend grilling
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Ideal for marinades, sauces, and traditional dishes like Piri Piri Chicken
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Resealable glass jar locks in freshness and lasts in the fridge after opening
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Gluten-free, all-natural blend—no artificial flavors or preservatives
Product Dimensions
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Net Weight: 370g | 13 oz
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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:
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1 whole chicken (3.5–4 lbs), spatchcocked
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2 tbsp Sweet Portuguese Pepper Paste
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4 cloves garlic, minced
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1 tbsp white wine vinegar
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2 tbsp olive oil
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1 tbsp dried oregano
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Juice of 1 lemon
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Salt & pepper to taste
Instructions:
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Mix pepper paste, garlic, vinegar, olive oil, lemon juice, oregano, salt, and pepper into a marinade.
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Rub the chicken thoroughly with the mixture, making sure to get under the skin. Marinate for 4–12 hours.
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Preheat grill (or oven to 425°F/220°C).
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Grill skin-side down over indirect heat for 40–50 min, flipping halfway, until internal temp reaches 165°F (74°C).
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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:
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6–8 fresh sardines, cleaned
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1 tbsp Sweet Portuguese Pepper Paste
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2 tbsp olive oil
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2 cloves garlic, crushed
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1 tsp sea salt
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Juice of half a lemon
Instructions:
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Mix pepper paste, olive oil, garlic, lemon juice, and salt into a loose marinade.
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Lightly coat the sardines (don’t over-marinate to preserve natural flavor).
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Preheat grill to high heat.
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Grill sardines 2–3 minutes per side until charred and fragrant.
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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:
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2 cups cooked, brined lupini beans (store-bought or soaked & cooked from dry)
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1 tbsp Sweet Portuguese Pepper Paste
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1 tbsp olive oil
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1 clove garlic, minced
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1 tbsp chopped parsley
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Juice of ½ lemon
Instructions:
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Drain and rinse the lupini beans.
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Mix olive oil, pepper paste, garlic, parsley, and lemon juice in a bowl.
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Toss beans in dressing until well coated. Let sit for 15–20 minutes for flavor to absorb.
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Serve chilled or at room temperature.
👉 Classic Portuguese snack—serve with beer or wine as a salty, savory appetizer.