Tomato-Horseradish Butter

• Recipe by Steven Raichlen

Ingredients

1. 4 tablespoons unsalted butter, softened
2. 1 sun-dried tomato packed in oil, drained and minced
3. 1 garlic clove, minced
4. 1 1/2 teaspoons freshly grated or prepared horseradish
5. 1 teaspoon fresh lime juice
6. 1/4 teaspoon freshly ground pepper
7. 1/4 teaspoon coarse salt 

Directions

1. Combine all of the ingredients in a mini-processor and pulse until smooth. Scrape the butter onto a 12-inch square of plastic wrap and roll it into a 2-inch cylinder; twist the ends tightly to seal. Refrigerate the flavored butter just until firm, about 30 minutes.

Make Ahead

The butter can be refrigerated for up to 3 days. Let soften briefly before using.