Chili Butter
July 7, 2017
: Easy
Ingredients
- 1 red bell pepper, roasted
- 1 cup unsalted butter, softened
- 1-2 red or green chilies, seeded and finely chopped
- 1 tablespoon finely chopped cilantro
- 1 teaspoon salt
Directions
- Step 1 Broil red bell peppers under a hot broiler until charred.
- Step 2 Place pepper in a plastic storage bag for 5 minutes.
- Step 3 Remove from bag, hold under cold running water, and peel off skin.
- Step 4 Puree the pepper in a blender or food processor. our the puree into a cheesecloth-lined strainer (a strong paper towel with do the trick as well) over a bowl and set aside to drain for 1 hour.
- Step 5 Place the butter in a bowl. Add the drained pepper puree and the lemon juice and beat until light and fluffy. Mix int he chili and cilantro.
- Step 6 Divide the butter into halves and place on a piece of waxed paper, foil, or plastic wrap. Roll each one into an even sausage shape and secure by twisting the ends. Using a Sharpie marker, label date your butter.
- Step 7 Enjoy!
Q U I C K T I P S:
Goes great with barbecued or broiled fish and chicken.
Shelf life: 1 week in the refrigerator. 1 month in the freezer
Fresh is always best. Never use concentrated juice.
Because chile peppers contain that can burn your skin and volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
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