Grilled Red Pepper Butter
Yield
16 servingsPrep
15 minCook
0 minReady
75 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
roasted, seeded |
|
| 1 | each |
jalapeño pepper
roasted, seeded |
*
|
| 2 | each |
shallots
peeled, minced |
*
|
| 1 | teaspoon |
garlic
minced |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | tablespoon |
dijon mustard
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | pound |
butter
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
roasted, seeded |
|
| 1 | each |
jalapeño pepper
roasted, seeded |
*
|
| 2 | each |
shallots
peeled, minced |
*
|
| 5 | ml |
garlic
minced |
|
| 1.3 | ml |
cayenne pepper
|
|
| 15 | ml |
dijon mustard
|
|
| 2.5 | ml |
salt
|
|
| 113.4 | g |
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.
