Casino Butter:

Recipe is for one pound of unsalted butter, but can be divided into 1/2, 1/4 etc.

1 lb. unsalted butter to stand until warm room temp.
1 whole roasted sweet red pepper (or pimento). If using red pepper, cook on open flame until skin is blackened, let cool and remove skin and insides.
1 whole green pepper, skin on, insides removed.
2 cloves of garlic -- index finger size, or if you're a garlic freak, thumb size.
1 large sprig of Italian flat leaf parsley.

Put all ingredients, except butter, in a blender and reduce to liquid or as close thereto as possible.
Next, stir into warm room temperature butter until thoroughly mixed.
If using red pimento from jar, no salt is needed.
If using roasted sweet red pepper, after all ingredients are mixed, taste for adding salt.
Using lightly salted butter for this just will not do. Place mixture in refrigerator to harden - if use is immediate - or put in freezer if for future use.