Grilled Red Pepper Butter

Course : Grilling
Serves: 1
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1 medium red bell pepper -- roasted, seeded
1 medium jalapeno pepper -- roasted, seeded
2 small shallots -- peeled and minced
1 teaspoon garlic -- roasted
1/4 teaspoon cayenne pepper
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 pound butter -- softened

Preparation / Directions:

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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