I love beautiful food presentation, and when I saw this roasted red pepper butter on my friend Jacinda’s Growing Home blog, I knew I had to make it with a few of the late roasting peppers that were hanging on in the garden. What a savory way to jazz up a special butter for cool-weather eating.
Roasted red pepper butter is mouth-watering on baked and mashed potatoes or slathered on a seeded artisan bread served hot from the oven.
Roasted Red Pepper Butter
This little recipe is very doable and tasty, and I doubled the recipe below!
Prep Time: 10 minutes, plus 35 minutes for oven-roasting
Yields: 1 and 1/2 cups
This recipe is Gluten-Free and Trim Healthy Mama-friendly (S) =Satisfying Meals. These meals incorporate healthy fats like butter, coconut oil, cheese, nuts, seeds, and animal protein.
- 1 large or 2 medium red peppers
- 1 cup of butter (2 sticks), softened
- 1/2 tsp. plus a pinch of sea salt
- optional: a dash or two of ground garlic powder, to taste
Place pepper pieces into an oiled glass baking dish and bake at 375° for 35 minutes or until skin begins to buckle and separate (for economy, I did it when I was doing other baking). You may also do this step on the grill.
When done, place roasted pepper pieces into a small glass bowl while very hot and cover for 10 minutes to loosen skin. The steam will loosen the skins.
Once roasted, the skins should peel off easily.
Place pepper pieces into a food processor or blender and puree until slightly chunky or chop lightly by hand. Add sea salt and optional garlic powder to the softened butter and blend well. Stir in the pureed peppers, place into a pretty serving container and store in the fridge just as you would regular butter.
There is almost no more traditional comfort food than hot baked or mashed potatoes dripping with a savory butter.
Can you tell I like roasting things? Here are some other foods that lend themselves particularly well to roasting:
Thanks for reading!