Red Pepper Butter
Grrrrrgh!
Course : Butters
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

2 tablespoons lightly salted butter
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped yellow onion
1 clove garlic
1/4 teaspoon dried rosemary -- crumbled
1/4 teaspoon black pepper
1/2 cup lightly salted butter -- at room temperature
2 tablespoons lightly salted butter
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped yellow onion
1 clove garlic
1/4 teaspoon dried rosemary -- crumbled
1/4 teaspoon black pepper
1/2 cup lightly salted butter -- at room temperature
 

Preparation:

Melt the 2 tablespoons butter in a small saucepan over moderate heat. Add the sweet red pepper, onion and garlic, saute until vegetables are soft, about 5 min. Add the rosemary and black pepper. Remove from the heat and allow to cool to room temperature. In a medium-size bowl, blend the red pepper mixture with the 1/2 c butter using a wooden spoon. Transfer to a sheet of heavy-duty foil, roll the roil around the mixture, forming a long 8 inches long by 3/4 inch in diameter. Tuck in the ends of the foil, label and freeze. Will keep for up to 2 months.