Recipe by Sharon123
This is wonderful to have on hand and adds zest to simply prepared foods. Adapted from Cook Now Serve Later Cookbook by Readers Digest.
Top Review by Stardustannie
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.
- 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
Directions See How It's Made
- 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.