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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe goes with Open-Faced Brook Trout Ingredients:
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 |
Directions:
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.
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