RED BELL PEPPER BUTTER
Makes about 1 cup
2 large red bell peppers
1/2 cup unsalted butter, softened
2 shallots, minced
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon Tabasco sauce
Cut peppers in half, seed and place, cut side down, on baking sheet. Broil until skin is blackened (1 to 2 minutes). Place pepper halves in paper bag for 1 minute to steam, then rinse and peel off blackened skin. Place in food processor or blender with butter, shallots, lemon juice and Tabasco. Process to a thick puree. Remove from blender, spoon into a small bowl, cover and refrigerate up to 24 hours ahead; allow to warm to room temperature for serving.
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