ROASTED RED PEPPER BUTTER

MAKES ABOUT 1/4 CUP

This is so good and easy to prepare. Leftover butter may be frozen until needed. Use it on meats, poultry, seafood, vegetables or even some pasta and grain dishes.

INGREDIENTS

1 small roasted red pepper, peeled and coarsely chopped

1/2 stick (4 tablespoons) butter, softened

Place butter in processor and process until smooth. Add the chopped peppers and process until the peppers are in very tiny pieces. (Depending on what you plan to use the butter for, herbs and/or spices may be added.) For a nice presentation, wrap and shape the butter into a roll using waxed or parchment paper, refrigerate or freeze until needed, then slice into rounds to place on hot foods. Or, use immediately and dollop on the food with a small spoon.

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