Red Pepper Butter Recipe
Ingredients
| Red bell peppers | 2 Large | |
| 1 large clove garlic, peeled | ||
| Unsalted butter | 12 Tablespoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Chopped scallions | 1 Tablespoon, snipped | |
Directions
To peel the peppers, char them over a gas flame or under a broiler, turning to blacken all sides of the flesh.
Transfer them to a small brown bag, close tightly, and allow them to steam and to cool enough to handle.
The charred skin will peel easily with the help of a small paring knife.
If needed, run under cold water to remove any blackened bits.
Blot dry, and remove the seeds and membranes before using.
Place the peppers and garlic in the bowl of a food processor fitted with a steel chopping blade and process until smooth, scraping down the bowl as needed.
Add the softened butter, worcestershire sauce, and salt and process, starting with an on-off motion, into a smooth mixture.
If desired, fill a pastry bag fitted with a star tip with the butter and pipe it into swirls about the size of a half dollar onto sheets of wax paper.
Drizzle chives on top of each swirl or slice and refrigerate until needed.
If butter is not to be used for several hours, place wax paper with swirls into a flat dish and cover it with foil or plastic wrap.
Transfer them to a small brown bag, close tightly, and allow them to steam and to cool enough to handle.
The charred skin will peel easily with the help of a small paring knife.
If needed, run under cold water to remove any blackened bits.
Blot dry, and remove the seeds and membranes before using.
Place the peppers and garlic in the bowl of a food processor fitted with a steel chopping blade and process until smooth, scraping down the bowl as needed.
Add the softened butter, worcestershire sauce, and salt and process, starting with an on-off motion, into a smooth mixture.
If desired, fill a pastry bag fitted with a star tip with the butter and pipe it into swirls about the size of a half dollar onto sheets of wax paper.
Drizzle chives on top of each swirl or slice and refrigerate until needed.
If butter is not to be used for several hours, place wax paper with swirls into a flat dish and cover it with foil or plastic wrap.
Chef
