Re: [CH] And on his third attempt...

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Hi,
Coming out of lurking mode. I assume when you say Hot Pepper Butter you are
refering to a compound butter. I love it on top of a thick, rare rib-eye
(among other things).
Take a stick of butter and allow it to soften at room temp. until it is
workable (not totally melted) then I knead the butter with ground smoked
habanero. Personally I use about a teaspoon per stick if I plan on sharing
and I use about 2 teaspoons if I am going to be greedy. Once all is well
mixed make a log out of it in some plastic wrap and place in the freezer to
re-harden. Yum! You can use any ground dried chili you like as well as any
very well minced fresh chili according to what taste you prefer.
I hope you find this useful.
just Yvonne
----- Original Message -----
From: "James M Campbell" <camkeep@bigfoot.com>
To: "Chile-Heads" <chile-heads@globalgarden.com>
Sent: Friday, December 07, 2001 4:55 AM
Subject: [CH] And on his third attempt...


> Good day.  At the suggestion of the irreplaceable and only original Jim
> Campbell, I ask your help in finding a good recipe for a heated version of
> Hot Pepper Butter.  Thanks, Jim Campbell the Other
>
>
>

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