Spicy red pepper butter
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Red bell pepper stemmed and cored | |
| 1 | large | Garlic clove(s), chopped |
| ½ | teaspoon | Red wine vinegar |
| ½ | teaspoon | Tabasco sauce |
| ½ | teaspoon | Salt |
| ¼ | pounds | Butter (room temp) |
Directions
1. Set the pepper on a steamer rack over boiling water, cover and adjust heat so that waters simmers. Steam until tender, about 15 minutes. Remove from steamer and let cool.
2. Put cooled pepper, garlic, vinegar, Tabasco, and salt in blender or food processor and process until smooth. Add butter and blend until smooth. Finished butter will be very loose. If using immediately, spoon about 1 tbs onto each piece of steamed fish and serve. Or roll into a log in parchment paper, refrigerate or freeze.
When ready to serve, cut ¬-inch thick pieces of chilled butter and place one on each serving of hot steamed fish.
Cook's Illustrated March/April 1995 Submitted By DIANE LAZARUS On 02-10-95
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