Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use any dried peppers to make this colorful and piquant butter.

Martha Stewart Living, July/August 1997

Gallery

Recipe Summary test

Yield:
Makes two 8 1/2-by-1 1/2-inch logs
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Break apart dried pepper, and remove seeds and stem. Transfer pepper to a spice grinder or a mortar and pestle, and grind to a fine powder. There should be 2 tablespoons powder.

    Advertisement
  • Place butter in a medium bowl. Use a rubber spatula to smooth butter into a paste. Stir in ground chile pepper until evenly distributed. Divide evenly between two pieces of parchment paper. Wrap in the parchment, forming an even cylinder; tie ends, and label. Transfer to the refrigerator to chill. To use, unwrap paper, and slice off pieces of butter. Will keep refrigerated 2 weeks or frozen up to 1 month.

Advertisement

Reviews