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Red Pepper Butter

Yield 8 to 10 servings, as a garnish or made into a sauce.


  • 2 large red bell peppers, roasted and peeled
  • 1/2 pound (2 sticks) unsalted butter
  • 1/2 teaspoon fresh lemon juice
  • Salt
  • 3 dashes of Tabasco Sauce, or to taste

How to Make It

  1. Puree the red peppers in a food processor for 45 seconds. Add the remaining ingredients.

  2. Remove the butter to a sheet of foil; wrap, and refrigerate. Or shape the softened butter into 2 logs by placing equal portions of butter along the center of 2 sheets of foil. Use the foil to shape the butter into loglike rolls. Seal the foil and refrigerate.