Original recipe: Roasted red pepper, garlic, and balsamic butter
Roasted Red Pepper and Balsamic Butter
Makes 2 cups
1 c. sweet butter
6 cloves roasted garlic
2 T. minced roasted red peppers
1 T. balsamic vinegar*
1 T. chopped fresh parsley (I used frozen)
1 T. honey
1/4 - 1/2 t. himalayan pink salt
Add all ingredients to the bowl of a food processor and process until blended, scraping sides as needed.
Refrigerate at least 2 hours to allow flavors to meld. Bring to room temperature before serving.
* I use Guerzoni balsamic which is fine for salad but isn't as thick as I would like for recipes like this one so I reduce it (over medium heat) by 50% . I buy the vinegar by the case and reduce one bottle.
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