By: Brenda Langton
Recipe from the Market’s Founder and owner of Spoonriver restaurant, Brenda Langton. Serve with grass-fed steaks, grilled chicken or roasted vegetables for a flavorful addition to any menu. Makes 1 cup.
- 1 red bell pepper
- 1/2 cup unsalted butter, softened
- 1 1/2 Tablespoons minced shallot
- 1 large garlic clove, minced
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
There are several ways to roast a pepper. If you have a gas range, turn the burner on high and place the pepper directly on the grate. Using tongs, turn the pepper to char all sides evenly. You can also do this over a grill. To roast a pepper in the oven, place the pepper under the broiler, turning until the pepper is charred all over.
As soon as the pepper is blackened, place it in a bowl and cover it with a lid or plastic wrap to let the pepper steam. Let cool. Gently remove all of the charred skin. Cut the pepper in half and remove the seeds. Chop the pepper into small pieces.
Combine the roasted pepper, butter, shallots, garlic, thyme, paprika, salt and pepper in a bowl and mix well. Serve at room temperature.