I know I promised you more details about the new front bed, and you shall have them. But I am not quite ready to leave the p o t a g e r and her peppers.
Along with the Jalapeño Pesto I made this week, I made another recipe of roasted richness from
those peppery beauties that you may enjoy:
ROASTED JALAPENO BUTTER
1 (or more, to taste) jalapeño pepper
cooking spray (I used olive oil)
7 tsp unsalted butter
1 tsp grated lime zest (I used more)
2 tsp honey
1/4 tsp salt
Roast pepper on gas stove, grill, or under broiler until blackened and charred. Place in small paper bag and fold lightly to seal. Let stand for 5 minutes. Peel and discard skins; cut pepper in half lengthwise. Discard stem, seeds and membranes. Finely chop jalapeño. Combine pepper, butter, lime zest honey and salt in a small bowl (or use a food processor); stir well and shape into desired mold.
Incredibly delish on roasted corn, corn bread, tortillas, hot biscuits.
I have some to Color Girl yesterday as part of a housewarming gift...along with a basket of corn.
She just sent me evidence that it is truly a fine combination.
May just have to make some more :)
Labels: butter, hostess gift, jalapeños, peppers, potager, roasted corn