Follow these steps for perfect results
unsalted butter
room temperature
roasted red peppers
finely chopped, drained, patted dry
smoked hot paprika
salt
ground black pepper
Allow butter to reach room temperature.
Finely chop drained roasted red peppers.
In a small bowl, combine the softened butter, chopped roasted red peppers, smoked hot paprika, salt, and ground black pepper.
Mix all ingredients until well blended.
Place the mixture on a sheet of plastic wrap.
Shape the mixture into a log approximately 1 1/4 to 1 1/2 inches in diameter using the plastic wrap as an aid.
Wrap the plastic wrap tightly around the log.
Chill the log in the refrigerator until firm, about 2 hours.
Expert advice for the best results
For a spicier butter, use more smoked hot paprika.
The butter can be stored in the refrigerator for up to a week or frozen for up to a month.
Experiment with different types of smoked paprika for varying flavor profiles.
Everything you need to know before you start
5 minutes
Can be made several days in advance.
Serve in a small dish or slice rounds of butter on top of warm dishes.
Serve with crusty bread
Use as a topping for grilled meats or vegetables
The smoky notes of the Rioja complement the paprika.
Discover the story behind this recipe
Smoked paprika is a staple in Spanish cuisine.
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