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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is wonderful to have on hand and adds zest to simply prepared foods. Adapted from Cook Now Serve Later Cookbook by Readers Digest. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons sweet red peppers, finely chopped |
2 tablespoons yellow onions, finely chopped |
1 garlic clove, minced |
1/4 teaspoon dried rosemary, crumbled |
1/4 teaspoon black pepper |
1/2 cup butter or 1/2 cup margarine, at room temperature |
Directions:
1. Melt the 2 tbls. of butter in a small saucepan over moderate heat. Add the sweet red pepper, onion, and garlic; saute until the vegetables are soft, about 5 minutes. Add the rosemary and black pepper. Remove from the heat and allow to cool to room temperature.
2. In a medium bowl, blend the red pepper mixture with the 1/2 cup butter using a wooden spoon. Transfer to a sheet of heavy duty aluminum foil; roll the foil around the mixture, forming a log 8 long by 3/4 in diameter. Tuck in the ends of the foil, label, and freeze. Will keep for up to 2 months at 0*F. Use to flavor rice and vegetables or to spread on bread or rolls. A 1/4 slice equals 1 teaspoon.
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