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.