Grilled Red Pepper Butter

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.