Ingredients
-
1
-
1
-
-
-
1/2
-
1/2
-
4
-
-
-
-
-
-
-
-
Directions
Roasted Red Bell Pepper Butter, From the Foodcourt column, Weekend magazine , From the Foodcourt column, Weekend magazine
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Steps
|
1
Done
|
Cut Bell Pepper in Half. |
|
2
Done
|
Grill, Turning Oregularly, Until the Skin Is Blackened. |
|
3
Done
|
Remove from Heat. |
|
4
Done
|
Place in a Plastic Sandwich Bag For 15 Minutes. |
|
5
Done
|
Remove Bell Pepper from Bag After 15 Minutes and Peel It to Remove Stalk and Seeds. |
|
6
Done
|
Slice Thinly. |
|
7
Done
|
Combine Bell Pepper With Lemon Juice and Salt. |
|
8
Done
|
Process Till It Becomes a Smooth Paste in Your Blender or Mixer. |
|
9
Done
|
Add Butter, Pepper and Dried Basil. |
|
10
Done
|
Mix Well. |
|
11
Done
|
For a Smooth Paste, Blend in a Little Olive Oil, a Tsp. |
|
12
Done
|
at a Time, Until the Ingredients Hold Together. |
|
13
Done
|
Serve With Fish, Vegetables or on Warm Bread. |
|
14
Done
|
Store This Butter Refrigerated For Upto 1 Week and Frozen For Upto 1 Month. |
