First, we roasted the peppers over the open flame of our gas stovetop using this technique, then steamed them in a plastic bag before peeling and chopping them. We added them to some soft butter, mashed in some salt and a pinch of cayenne pepper, and rolled the mixture into a log in some parchment paper.
The smoky, spicy flavor was delicious over corn, and we think it could even be a good, simple appetizer spread on toast rounds, maybe topped with a clove of roasted garlic.
Get the recipe here:
Related: Recipe: Herb Butter
(Image: Elizabeth Passarella)