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Ingredients
- 1 x red bell pepper
- 1 lb salted butter, room temperature
- 1/4 c. basil leaves
- 2 Tbsp. lemon juice
- 1/2 tsp freshly grnd black pepper
Directions
- Roast the red peppers whole over a gas or possibly charcoal flame, or possibly under a broiler, turning every few min till entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 min. Peel off the charred skin and throw away. Slice the peeled peppers open and throw away the membranes and seeds.
- In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper.
- Transfer to a loaf pan which is lined with plastic wrap. Chill for approximately 1 hour, or possibly till butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc.
- In a large pot, bring 8 c. of water to a boil. Add in corn and boil for 6 min. Serve with roasted red bell pepper butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 823 | |
| Calories from Fat 809 | 98% |
| Total Fat 92.06g | 115% |
| Saturated Fat 58.26g | 233% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 654mg | 27% |
| Potassium 94mg | 3% |
| Total Carbs 2.39g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.28g | 1% |
| Protein 1.29g | 2% |
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