After seeing Gunslingers bread baking skills, Fishawns rolls and even wutangs Califlower and of course others wonderfull additions to anything that might need butter.
Thought I would share this.

green roasted chili peppers. any heat index that is comfortable to you.
chop into small pieces. as much as you are comfortable with. I like a lot, as I love the taste of chili peppers.

get a pound of butter to room temp. (we are looking for nice and soft) not melted.
in a bowl add butter and green chili, incorperate the two till mixed well. then remold in to a shape you like. put in fridge and use on bagels runzas, rolls and veggies. we make it also with green chili powder and put on popcorn. but with the kids the question is always green or red chili. I like both.

Sound great. I'll have to try that.

That does sound good! I'll be trying that.

Fine idea....I like it! :thumb:

Kyote, I think you and would get along just fine...
How lond will it last in the fridge with the peppers in it?
Stupid question...I know...not very long...not long at all.

what ratio of green chili powder do you use per pound of butter?

Thanks for the idear....Have 30 pounds from last year and this will be done....:thumb:

I can taste potatoes fried in that butter. Point to you my friend.

what ratio of green chili powder do you use per pound of butter?

:lol: as much as you want. I would start with half pound butter and 1tbs pepper see what you think add more. or less next time.
I put 3 tbs in a pound.

thanks I plan on giving it out also.

Bill! as much as I love my roasted green pep's why did I not think of this?
Damn!

I can taste potatoes fried in that butter. Point to you my friend.

OMG double damn! what a great breakie tater... oh la la!

That sounds great Bill, thanks for the recipe. I'm sure I can scare up a few ground peppers to try this :thumb:

Kyote, I think you and would get along just fine...
How lond will it last in the fridge with the peppers in it?
Stupid question...I know...not very long...not long at all.
Yes we would, It has never lasted that long here at the house. chilis will get rancid in the fridge over time. When working at fire stations every friday the fridges and freezers were cleaned. the guys called it the willy (after me) as I cleaned em out. and normally roasted chillis that were in there and been in there a week are so. smelled funny. I dumped em. the only way to tell I guess is the smell test. what it smells like fresh verse over time. and I never knew how long it had been in some one's else's fridge before they decided to bring it to the station to share. even saw meat in there dated 10 years back that guys brought in:faint:. and they ate it.

glad you like it.


That sounds great Bill, thanks for the recipe. I'm sure I can scare up a few ground peppers to try this :thumb:

pete, glad I could find some thing you could use. and I am sure you will get into this one lol.

while the steaks are resting, a pat of this butter on the steak can do no wrong in my book. either with the chopped green chilis or the powdered version.

chili season is coming. can not wait to get some fresh ones ands make the chili butter. if I chop it up smaller it is great on grilled corn on the cob. which ought be coming in soon.
and on steamed califlower and broc. make that stuff go down easier.

and on steamed cauliflower and broc. make that stuff go down easier.

:lol: I agree with you on the cauliflower but love me some broccoli :drooling:
The butter would be good on them or corn or tons of others things I bet!