Red Pepper Butter

Preparation : Melt the 2 tablespoons butter in a small saucepan over moderate heat. Add the sweet red pepper, onion and garlic, saute until vegetables are soft, about 5 min. Add the rosemary and black pepper. Remove from the heat and allow to cool to room temperature. In a medium-size bowl, blend the red pepper mixture with the 1/2 c butter using a wooden spoon. Transfer to a sheet of heavy-duty foil, roll the roil around the mixture, forming a long 8 inches long by 3/4 inch in diameter. Tuck in the ends of the foil, label and freeze. Will keep for up to 2 months.