Red Bell Pepper Butter Makes Everything Better

One of my favorite inspirations is without a doubt the Pioneer Woman. I could not love her more as an inspirational cook, fascinating life, awe-inspiring farm, handsome husband, warm extended family, and flowing red hair, than I already do. In my next life, I’d like to be her.

That being said, I saw her making a similar recipe, with Labor Day coming up, and the huge cart of corn I saw at the P&D Fruit Stand, I had to give it a go.

 

Cornstand
P&D Fruit Stand in Dennis Port, MA

 

This stuff was so delicious, we actually ended up putting it on our corn for our Labor Day cookout, baked sweet potatoes the next day (I love a good baked potato, in any form), and to sauté our green beans the day after that.

Ingredients:
8 oz unsalted butter (one stick)
1/3 cup of finely diced red pepper (or any color you have handy)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon crushed red pepper (or to taste)

Directions:
Combine all ingredients in a food processor and pulse together until the butter turns a light orange and there are little flecks of red throughout. Refrigerate until use. (Note: if you don’t have a food processor, you can also use an immersion blender, it will just take a little longer).

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