Red Pepper Butter

Red Pepper Butter

Use on baked potato, steamed rice and hot cooked vegetables.

Yield: About 1 cup

1/2 c. Butter
1 T. Dijon style mustard
1 T. Lemon juice
1/8 to ¼ tsp. Hot pepper sauce
1/3 c. Red bell pepper, finely chopped
1/4 c. Parsley, finely chopped
1/2 c. California walnuts, finely chopped

Procedures:
In small bowl combine butter, mustard, lemon juice, and hot pepper sauce. Beat with electric mixer until fluffy. Mix in red bell pepper, parsley and walnuts. Store covered in refrigerator up to a week in freezer up to a month. Remove amount you need and bring to room temperature before serving.

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