This zesty butter can be kept in the refrigerator for a week or frozen for a month. Use it on all sorts of meats and poultry, vegetables, or cornbread.
Recipe information
Yield
Makes about 1/2 cup
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
3 tablespoons (packed) finely chopped drained roasted red peppers from jar, patted dry
1 1/2 teaspoons smoked hot paprika* (Pimentón de la Vera)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preparation
Step 1
Mix all ingredients in small bowl to blend. Place on sheet of plastic wrap. Using wrap as aid, form into 1 1/4- to 1 1/2-inch-diameter log. Wrap plastic tightly around log. Chill until firm, about 2 hours.
Step 2
*Smoked paprika from Spain is available at specialty foods stores.
