Red Pepper Butter

Red Pepper Butter Recipe

Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Red Pepper Butter is a delicious and versatile condiment that can be used in a variety of dishes. This sweet and spicy spread is perfect for adding a burst of flavor to sandwiches, meats, and even desserts.

History

Red Pepper Butter has its origins in traditional Mexican cuisine, where it is often used as a topping for tacos, tamales, and other dishes. The combination of sweet red peppers, apples, and quince creates a unique and flavorful spread that is sure to impress your taste buds.

Ingredients

1.5 large red bell pepper, diced
1 baking apple, diced
1 quince, diced
1 tbsp lemon juice
0.5 cup water
0.5 cup sugar
2 ancho peppers
0.5 cup vinegar

How to prepare

In a lidded 2 qt (1.89 liter) saucepan, combine bell peppers, apples, quince, lemon juice, water, and sugar. Cook over medium heat until all the ingredients are soft, which should take about 30-45 minutes.
While the mixture is cooking, roast or grill the anchos. You can use an electric grill for this step.
Place the roasted anchos in a paper bag and allow them to cool. Once cooled, remove the skin, dice the anchos, and set them aside.
Using a blender, puree the softened pepper and fruit mixture. To remove any solids, place a jam bag or use cheesecloth or coffee filters in a strainer and strain the puree into a spouted vessel.
Combine the strained puree with the diced anchos and vinegar. Add salt to taste. Pour the mixture into sterilized jars and process them as you would for jam or jelly. This recipe should yield about a pint and a half, or three short mason jars.

Variations

Add a pinch of cayenne pepper for an extra kick of heat.
Substitute pears for the apples for a different flavor profile.
Use honey instead of sugar for a natural sweetener.

Cooking Tips & Tricks

Be sure to roast or grill the anchos before adding them to the mixture, as this will enhance their flavor.

- Straining the puree through a jam bag or cheesecloth will help to remove any solids and create a smooth and creamy texture.

- Adjust the amount of sugar and vinegar to suit your taste preferences.

Serving Suggestions

Red Pepper Butter can be spread on toast, used as a dip for vegetables, or added to grilled meats for a burst of flavor.

Cooking Techniques

Roasting the anchos and pureeing the mixture are the key cooking techniques for this recipe.

Ingredient Substitutions

If you can't find quince, you can substitute with pear or apple.

Make Ahead Tips

Red Pepper Butter can be made ahead of time and stored in the refrigerator for up to two weeks.

Presentation Ideas

Serve Red Pepper Butter in a small dish with a spoon for easy spreading.

Pairing Recommendations

Red Pepper Butter pairs well with grilled chicken, pork, or fish.

Storage and Reheating Instructions

Store Red Pepper Butter in sterilized jars in the refrigerator. Reheat gently in a saucepan before serving.

Nutrition Information

Calories per serving

Each serving of Red Pepper Butter contains approximately 60 calories.

Carbohydrates

Each serving of Red Pepper Butter contains approximately 15 grams of carbohydrates.

Fats

Each serving of Red Pepper Butter contains approximately 0 grams of fat.

Proteins

Each serving of Red Pepper Butter contains approximately 0 grams of protein.

Vitamins and minerals

Red Pepper Butter is a good source of Vitamin C, Vitamin A, and potassium.

Alergens

Red Pepper Butter does not contain any common allergens such as nuts, dairy, or gluten.

Summary

Red Pepper Butter is a low-calorie condiment that is rich in vitamins and minerals. It is a healthy and delicious addition to any meal.

Summary

Red Pepper Butter is a delicious and versatile condiment that is easy to make and full of flavor. Whether you spread it on toast or use it as a topping for meats, this sweet and spicy spread is sure to become a favorite in your kitchen.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a brisk autumn day, the leaves on the trees had turned a vibrant shade of red and gold, and there was a slight chill in the air. I was visiting my dear friend Martha, who lived in a quaint little cottage on the outskirts of town. Martha was a talented cook and loved to experiment with new recipes, and on that particular day, she had a special treat in store for me.

As soon as I walked into her kitchen, I was greeted by the intoxicating aroma of roasted red peppers. Martha was standing over the stove, stirring a pot of simmering butter and spices. She had a twinkle in her eye as she beckoned me over, saying, "I have a new recipe to share with you, my dear. It's a family secret that has been passed down for generations."

I eagerly pulled up a stool at the kitchen counter, watching intently as Martha expertly blended the roasted red peppers with garlic, paprika, and a pinch of cayenne pepper. The rich, velvety butter melted into the mixture, creating a luscious and flavorful spread that was like nothing I had ever tasted before.

As Martha poured the red pepper butter into a jar and sealed it with a lid, she handed it to me with a smile and said, "Now you can take a piece of our family tradition home with you. Enjoy it on toast, crackers, or even as a marinade for grilled meats. It's truly versatile and delicious."

I thanked Martha profusely for sharing her cherished recipe with me, promising to treasure it always. As I drove home that evening, the jar of red pepper butter sitting on the passenger seat beside me, I couldn't wait to try it out in my own kitchen.

The next day, I gathered the ingredients and set to work creating my own batch of red pepper butter. As I roasted the peppers in the oven, the sweet and smoky aroma filled my kitchen, bringing back memories of my visit to Martha's cottage. I minced garlic, sprinkled in the spices, and carefully melted the butter, just as she had shown me.

When the red pepper butter was finally ready, I spread it on a slice of warm, crusty bread and took a bite. The flavors exploded in my mouth – the sweetness of the peppers, the warmth of the spices, and the richness of the butter all mingling together in perfect harmony. It was a taste sensation like no other, and I knew that this recipe would become a staple in my kitchen for years to come.

Over the years, I shared the recipe for red pepper butter with friends and family, passing on Martha's tradition to the next generation. Each time I made a batch, I thought of my dear friend and the special day we had spent together in her cozy kitchen. The recipe became a symbol of our friendship, a reminder of the joy and warmth that good food and good company can bring.

And so, as I stand in my own kitchen now, stirring a pot of simmering red pepper butter and remembering that fateful day so many years ago, I can't help but feel grateful for the simple pleasures of life – a good recipe, a cherished memory, and the love and friendship that binds us all together.