Red Pepper Butter

By miss5elements

Good for BBQ

Ingredients

• 3 med red bell peppers
• EVOO
• Coarse sea salt, preferably gray salt
• Freshly ground black pepper
• 2 t minced garlic
• 2 t fresh oregano
• 1 t balsamic vinegar
• 1 c unsalted butter (cut into lg. chunks), @ room temperature

Preparation

Step 1

1. Toss bell peppers w/a drizzle of EVOO; season w/salt & pepper.
2. Place peppers on hot grill, away from direct heat. Cover grill & cook peppers, turning to char evenly.
3. When skin is blistered & blackened all over (about 15 min.), put peppers in a bowl & cover to steam & loosen the skin.
4. Peel roasted peppers, discarding the skin, seeds & ribs; coarsely chop & set aside.
5. Heat 2t EVOO in a small sauté pan over high heat. When oil is hot, add minced garlic & decrease heat to med-high. Sauté until garlic begins to show color (about 2 min.)
6. Take pan off heat; stir in oregano. Set aside to cool.
7. In a food processor or lg. blender, combine peppers, balsamic vinegar, 1t salt, & 1/8t pepper; pulse until smooth.
8. Pour in warm EVOO w/garlic& oregano; pulse to blend.
9. Add butter & process until it's smooth & color is consistent.
10. Transfer butter to a bowl & refrigerate until hardened enough to shape into a log (about 30 min.)
11. Place an 18" long sheet of aluminum foil on a work surface & spoon butter lengthwise down the center of the foil. Shape into a log 1.5" in diameter. Wrap tightly in foil.
12. Refrigerate for up to 1 week or freeze for up to 1 month.