Roasted Red Pepper Butter
Ingredients:
- 1/2 cup unsalted butter
- 2 red peppers, roasted (directions below)
- 1 garlic clove, chopped
- ¼ teaspoon dried hot red pepper flakes
To Prepare Roasted Red Peppers Char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. Or broil the peppers on a rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred. Transfer the peppers to a bowl and let them steam covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the stem end, cut off the tops, and discard the seeds and ribs.
Put it all Together In a food processor or blender, blend the butter with the roasted peppers, the garlic, the red pepper flakes, and salt to taste until the mixture is smooth. The red pepper butter may be made 2 days in advance and kept covered and chilled.
Serving Suggestion Prepare as above, put mixture into pastry bag and create shapely forms put in refrigerator to harden. Serve with any steamed vegetable or fresh baked buns. A fancy added touch to any table.
