Grilled red pepper butter
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red bell pepper roasted seed | |
| 1 | Jalapeno pepper roasted seed | |
| 2 | Shallots, peeled and minced | |
| 1 | teaspoon | Minced garlic |
| ¼ | teaspoon | Cayenne pepper |
| 1 | tablespoon | Dijon mustard |
| ½ | teaspoon | Salt |
| ¼ | pounds | Butter, softened |
Directions
MIX ALL INGREDIENTS TOGETHER with the softened butter. Place the butter on a sheet of plastic wrap or wax paper, and form it into a cylinder. Place in the refrigerator to harden. To serve, cut pats from the log, and place on top of grilled fish, poultry or meat.
Makes 16 pats. NOTE: The butter can be made up to 3 days in advance, or it can be frozen for up to a month.
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