Roasted Red Bell Pepper Butter

1. 1

   Cut bell pepper in half.

2. 2

   Grill, turning oregularly, until the skin is blackened.

3. 3

   Remove from heat.

4. 4

   Place in a plastic sandwich bag for 15 minutes.

5. 5

   Remove bell pepper from bag after 15 minutes and peel it to remove stalk and seeds.

6. 6

   Slice thinly.

7. 7

   Combine bell pepper with lemon juice and salt.

8. 8

   Process till it becomes a smooth paste in your blender or mixer.

9. 9

   Add butter, pepper and dried basil.

10. 10

    Mix well.

11. 11

    For a smooth paste, blend in a little olive oil, a tsp.

12. 12

    at a time, until the ingredients hold together.

13. 13

    Serve with fish, vegetables or on warm bread.

14. 14

    Store this butter refrigerated for upto 1 week and frozen for upto 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.