Prep 5 mins
Cook 5 mins
This is wonderful to have on hand and adds zest to simply prepared foods. Adapted from Cook Now Serve Later Cookbook by Readers Digest.
- 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
- 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.
- 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.
YUM!! I made this quite a while ago now but never got around to writing the review. I doubled the recipe freezing 1/2 for later use (freezes well) I really enjoyed it atop of a chargrilled steak...supurb!! I also made little afoil pockets which I filled with julienne vege and flavoured butter and cooked on the BBQ.
What a sweet way to start the morning! I automatically doubled the recipe, using a full cup of butter. I am not a fan of rosemary, so instead I used some za'atar (hyssop). I didn't roll the butter in foil, I just spooned it into a cute little round Tupperware bowl. I made this last night and had some this morning on some extremely healthy whole wheat toast. Sharon, thank you for a wonderful breakfast!