Smoked Paprika and Roasted Red Pepper Butter

Name: Smoked Paprika and Roasted Red Pepper Butter
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

October 7, 2004

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.

TagsCondiment Paprika Herbs & Spices Nut Free Vegetarian Gluten Free Easy Quick 5 Ingredients or Fewer No-Cook Bon Appétit

Recipe notes

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