recently many of my chilis have strated the glorious transition from green to red. I took a bag full home and started thinking the "wouldn`t it be interesting IF" type thoughts :)
get a small ramakin (microwave proof) and half fill it with REAL butter, nuke it for a second or 2 until the butter starts to melt, then keep stirring (the residual heat will melt the rest eventualy). you want the butter not hot, but just melted into a thick yellow liquid, then add your chilis sliced into fine rings, as many or as little as you like, but make sure they`re finely cut as you`ll need to be able to spread this after, stir well and then leave to cool. it works well if you add some fresh garlic too, but leave it to stand for a day or 2.
it goes well with anything you`de employ normal butter with, I personaly like it spread on wholemeal toast with melted cheese ontop :)
