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

Martha Stewart Living, July/August 1997


Recipe Summary test

Makes two 8 1/2-by-1 1/2-inch logs


Ingredient Checklist


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.

  • 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.