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Italian Butter
March 07, 2011

2011-03-07: I had high hopes for this recipe after seeing the ratings, reviews & recommendations so I decided to make a double batch. I knew that the amount of pepper would be more than I'd prefer so I reduced both the crushed red pepper & ground black pepper by half. I omitted the salt as per personal preferences. I placed the ingredients in a bowl and used an immersion blender to break up the mixture since I don't own a coffee or spice grinder. Once the mixture was a smoother blend, I placed a small amount in a plate and drizzled it with olive oil and dipped some artisan Italian bread into it. The pepper amount was still overpowering to both myself and my daughter who likes a generous amount of pepper in her food. There was too much of a bite from the garlic for me. If I decide to try the recipe again, I'll sharply reduce both peppers and use roasted garlic instead.

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