Hot Chili Pepper Butter
Posted by Solitary Dancer on October 12, 2007
INGREDIENTS:
8 ounces sweet unsalted butter
2 green chili peppers, roasted and pureed
3 garlic cloves, pureed
1 tablespoon fresh chives, chopped
1/4 teaspoon cayenne
3 drops lemon juice
1/4 teaspoon fresh ground pepper
DIRECTIONS:
1. Let butter soften to room temperature.
2. Beat in other ingredients.
3. Pack butter into molds or crocks or form balls with a melon baller.
4. Chill for at least 3 hours before serving.
5. Can be stored for up to 1 month in the refrigerator or 3 months in the freezer.
