Roasted Red Pepper Honey Butter
Equipment
- Blender
Ingredients
- ½ cup salted butter 1 stick, preferably Kerrygold
- 1 medium red bell pepper
- 2 tablespoons honey plus extra for drizzling
- ½ teaspoons olive oil
Instructions
- Coat the bell pepper in olive oil and set aside. Remove butter from the fridge to soften.
- Roast the pepper until completely charred and softened inside (about 10 minutes). This can be done over a fire pit, gas grill, or under the oven broiler—turning occasionally for even charring.
- Allow the pepper to cool, then peel and chop into small pieces. (Tip: place it in a covered bowl to steam for 5 minutes—the steam helps the skin slip off easily.)
- Combine softened butter, chopped roasted pepper, and honey in a bowl. Blend with an immersion blender or pulse in a food processor until smooth.
- Transfer to a serving dish and drizzle with additional honey.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
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