Amped-up Red-Pepper Paste

2 tablespoons sweet paprika

2 tablespoons sweet smoked paprika

¼

cup dry red wine

8-10 large cloves garlic, peeled

2 bay leaves, crumbled

1 tablespoon double-concentrated tomato paste (sold in tubes)

1½

tablespoons fresh lemon juice

7 sprigs fresh cilantro

5 sprigs fresh parsley

1½

tablespoons kosher salt

¼

teaspoon freshly ground white pepper

Hot sauce, a few dashes or to taste

¼

cup olive oil

Dump all the ingredients except the oil into a food processor, and pulse until the garlic and herbs are minced. Scrape down any chunky bits from the sides of the bowl.

With the motor running, pour in the oil and continue whirring until the paste is slick and homogeneous, 1 to 2 minutes. Use the mixture immediately, or spoon into a small glass jar with a tightfitting lid and refrigerate for up to 1 month.

Makes 1 cup.

"The New Portuguese Table" by David Leite (2009 Clarkson Potter)