Roasted Red Pepper Butter is a great way to pack a lot of savory goodness into a healthy fat! You can use it as a spread for sandwiches or crackers, or serve with meat and fish for some flavorful protein.
Recipe adapted from Nourishing Traditions, pg. 151.
Roasted Red Pepper Butter Time: 10 minutes prep, plus 30 minutes oven-roasting. Yield: 2 cups Gluten-free, Trim Healthy Mama Friendly (S)
Ingredients:
- 2 large red peppers, cut into 8 strips each
- olive oil
- 1 3/4 cups butter, softened
- 1 tsp sea salt
Place pepper pieces in an oiled, 9x13" glass baking dish and bake at 400 for 30 minutes or until skin begins to buckle. Using tongs, place pepper pieces into a sealable bag for 10 minutes to loosen skin. Remove skin and place pepper pieces in a food processor or blender and puree until smooth (I like a few chunks in mine). Add butter and sea salt and blend well. Place in a sealed container and store in the fridge.
Place pepper pieces in an oiled, 9x13" glass baking dish.
Bake at 400 for 30 minutes or until skin begins to buckle.
Place pepper pieces into a sealable bag for 10 minutes to loosen skin.
Remove skin.
Puree in blender until smooth (I like a few chunks in mine).
Add butter and sea salt and blend well. Place in a sealed container and store in the fridge. Enjoy!
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