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Grilled Red Pepper Butter Recipe
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1 Red bell pepper roasted seed 1 Jalapeno pepper roasted seed 2 Shallots, peeled and minced 1 ts Minced garlic 1/4 ts Cayenne pepper 1 tb Dijon mustard 1/2 ts Salt 1/4 lb Butter, softened 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.
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