Massa de pimentão, a sauce from Portugal’s Alentejo region, is made by blending roasted red peppers with garlic and olive oil, then reducing the mixture over low heat. Spread it over grilled meat or chicken and let it rest so the peppers’ smoky sweetness can infuse the food.
Roast the red peppers in an oven preheated to 200°C / 390°F for 25 minutes, until the skins are blackened and loosened. Place them in a bag and let them steam for 10 minutes, then remove the skins and seeds.
Blend the roasted peppers with the crushed garlic, red pepper paste, pul biber (Turkish chili flakes), sweet paprika, bay leaf, salt, and apple cider vinegar until smooth.
Transfer the mixture and olive oil to a small saucepan. Cook over low heat, stirring occasionally, for 10 minutes, until thickened. Remove the bay leaf and transfer the mixture to a clean jar.
Store the jar in the refrigerator and cover the surface with a thin layer of olive oil; this keeps it fresh and prevents mold. If the sauce is too thick, thin it with a few drops of olive oil.
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