Red and green chili basil butter
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Unsalted butter; softened |
| 1 | tablespoon | Finely diced green pepper either sweet or hot |
| 1 | tablespoon | Finely diced red pepper either sweet or hot |
| 3 | tablespoons | Finely shredded basil leaves |
| ⅛ | teaspoon | Toasted and ground cumin |
Directions
Mix all ingredients together. Place the mixture on a sheet of waxed paper about 10" long. With the blunt side of a chef's knife, roll the butter into a compact cylinder.
Chill the butter until it is firm enough to cut easily; divide into 8 or 12 portions. Wrap the butter well in plastic wrap. For storage beyond 3 or 4 days, the butter may be frozen.
Dille writes: "This is another versatile quick garnish to make something special of daily foods. It is good with beef, pork, chicken and fish, either grilled or sauteed. It also enhances grilled eggplant, and grilled, roasted or steamed potatoes and onions. When I have mature hot red peppers, such as hot cherry peppers, I use them along with sweet green pepper. Either serranos or jalapenos are good as the hot green component paired with sweet red pepper."
From Carolyn Dille's "Chilis and Herbs" article in "The Herb Companion." Aug./Sept. 1989, Vol. 1, No. 6. Pg. 21. Typed for you by Cathy Harned. Submitted By CATHY HARNED On 11-29-94