Total Time
50mins
Prep 40 mins
Cook 10 mins

From the Foodcourt column, Weekend magazine.

Directions

  1. Cut bell pepper in half.
  2. Grill, turning oregularly, until the skin is blackened.
  3. Remove from heat.
  4. Place in a plastic sandwich bag for 15 minutes.
  5. Remove bell pepper from bag after 15 minutes and peel it to remove stalk and seeds.
  6. Slice thinly.
  7. Combine bell pepper with lemon juice and salt.
  8. Process till it becomes a smooth paste in your blender or mixer.
  9. Add butter, pepper and dried basil.
  10. Mix well.
  11. For a smooth paste, blend in a little olive oil, a tsp.
  12. at a time, until the ingredients hold together.
  13. Serve with fish, vegetables or on warm bread.
  14. Store this butter refrigerated for upto 1 week and frozen for upto 1 month.

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