1 red bell pepper -- roasted, seeded
1 jalapeno pepper -- roasted, seeded
2 shallots -- peeled and minced
1 teaspoon garlic -- roasted
1/4 teaspoon cayenne pepper
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 pound butter -- softened
Instructions:
MIX ALL INGREDIENTS TOGETHER with the softened butter. Place the butter
on a sheet of plastic wrap or wax paper, and form it into a cylinder.
Place in the refrigerator to harden. To serve, cut pats from the log,
and place on top of grilled fish, poultry or meat. Makes 16 pats.
NOTE: The butter can be made up to 3 days in advance, or it can be
frozen for up to a month.
