Roasted red pepper and chile butter


by: Debbi

Chile butter shows that a luxurious crowning touch.


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serves: 1

1 quantity Roasted Red Peppers

2 in sun-dried tomatoes oil (drained and minced)

1 medium-hot red chile pepper (seeded and minced)

2 tablespoons chopped flat-leaf parsley

1/2 cup (100 g) slightly salted butter (softened)

1/2 teaspoon salt

Nutrition Facts
Roasted red pepper and chile butter

Servings Per Recipe: 1

Amount per Serving

Calories: 575

  • Total Fat: 60.6 g
  •     Saturated Fat: 28.1 g
  •     Trans Fat: 1.6 g
  • Cholesterol: 107.5 mg
  • Sodium: 1597.5 mg
  • Total Carbs: 12.1 g
  •     Dietary Fiber: 3.4 g
  •     Sugars: 6.7 g
  • Protein: 2.6 g

how is this calculated?

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1.  Mince the flesh of the roasted red peppers. Mix into the butter along with the rest of the ingredients, then shape, wrap, and chill.

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