|1 cup||Unsalted butter|
|1 cup||Well-rinsed; stemmed, firmly packed fresh spinach leaves; stemed until limp; drained|
|¼ cup||Parsley sprigs|
|2||Green onions; chopped|
|1 tablespoon||Chopped fresh dill -or-|
|1 teaspoon||Dried dill weed|
|1 tablespoon||Chopped fresh basil -or-|
|1 teaspoon||Dried leaf basil|
|1 tablespoon||Choppd fresh tarragon -or-|
|1 teaspoon||Dried leaf tarragon|
|2||Fresh hot green chiles; parched; seeded, chopped|
|Salt to taste; if desired|
The perfect dunk for any green vegetable: florets of broccoli, zucchini slices, blanched green beans, snow peas, you name it. Serve at room temperature. Melt butter in a saucepan, keep warm. In food processor, combine spinach, parsley, green onions, herbs & chiles. Process until pureed. Taste, adjust seasonings, adding salt, if desired. Add to butter & cook, stirring, until mixture is heated through & flavors are well blended.
If made ahead, refrigerate in tightly covered jar; warm by holding jar under hot running water before serving. Makes 1-¾ cups.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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