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Smoked Paprika and Roasted Red Pepper Butter

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

  1. 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.

  2. Step 2

    *Smoked paprika from Spain is available at specialty foods stores.

TagsCondimentPaprikaHerbs & SpicesNut FreeVegetarianGluten FreeEasyQuick5 Ingredients or FewerNo-CookBon Appétit
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