Pepper butter

By dancing kitchen
July 22, 2011
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Author Notes: This is a simple condiment...but oh so good. It takes the essence of the chili and smooths it out to a delicious end.dancing kitchen

Serves: 10

  • 20 seeded and deveined chili of your choice ( I love the sweetness of jalapeno)
  • 2 quarts salted water
  • 1/2 cup quality olive oil
  • 1/2 teaspoon salt (or to taste)
  1. Boil salted water. Add the seeded chili peppers (unless you like nuclear hot then keep them seeded). Boil for 15 minutes or until fork tender.
  2. Drain chili peppers and place in a blender or Cuisinart. Add salt and drizzle in olive oil. This emulsifies and creates a pea green colored dip or condiment. It's lovely on tacos...eggs...anything you'd put hot sauce on. This is excellent with Serrano's, habanero's...the concept works with any pepper. Grab a chip and take a dip...wonderful!

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