Massa de pimentão is a paste from Portugal's Alentejo region, made by blending charred red peppers with garlic and olive oil and simmering them down until thick. Rubbed onto grilled meat or chicken and left to sit, it carries the pepper's smoky sweetness into the dish.
Roast the red peppers in an oven preheated to 200°C for 25 minutes, until the skins blacken and loosen. Seal them in a bag to steam for 10 minutes, then peel and deseed.
Blend the roasted peppers with crushed garlic, red pepper paste, chilli flakes, sweet paprika, bay leaf, salt and apple cider vinegar into a smooth paste.
Transfer the paste to a small pot with the olive oil and simmer on low heat, stirring occasionally, for 10 minutes until thickened. Remove the bay leaf and spoon into a clean jar.
Store the jar in the fridge and cover the surface with a thin layer of olive oil to keep it fresh and prevent mould. If the paste turns too thick, thin it out with a few drops of olive oil.
If you cannot find fresh red peppers, jarred roasted peppers work too; in that case skip the roasting step and blend everything directly.
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