1    Red bell pepper roasted seed
1    Jalapeno pepper roasted seed
2    Shallots, peeled and minced
1 ts Minced garlic
1/4 ts Cayenne pepper
1 tb Dijon mustard
1/2 ts Salt
1/4 lb Butter, softened

MIX ALL INGREDIENTS TOGETHER with the softened butter. Place the butter on
a sheet of plastic wrap or wax paper, and form it into a cylinder. Place in
the refrigerator to harden. To serve, cut pats from the log, and place on
top of grilled fish, poultry or meat. Makes 16 pats. NOTE: The butter can
be made up to 3 days in advance, or it can be frozen for up to a month.