Hot Chili Pepper Butter
Spice up your culinary repertoire with this Hot Chili Pepper Butter, a bold and flavorful compound butter that combines the rich creaminess of unsalted butter with the fiery kick of fresh red chili peppers. Enhanced with the smoky depth of paprika and the bright zest of fresh lemon, this recipe strikes the perfect balance between heat and harmony. A hint of honey adds subtle sweetness, while sautéed garlic lends a savory aroma that ties it all together. With just 20 minutes of prep and a quick chill, this versatile butter can elevate anything from grilled meats and roasted vegetables to warm crusty bread. Easy to make and freezer-friendly for up to three months, Hot Chili Pepper Butter is an irresistible addition to your kitchen staples.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 2 pieces fresh red chili peppers (such as cayenne or Thai chilies)
- 2 pieces garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1 teaspoon honey
- 1 teaspoon olive oil
Instructions
Place the butter on the kitchen counter to soften at room temperature for about 20 minutes before starting the recipe.
Wash and dry the red chili peppers. Cut off the stems and finely chop the peppers. If you prefer less heat, remove the seeds before chopping.
Peel and finely mince the garlic cloves.
Heat a small pan over medium heat and add the olive oil. Once hot, add the chopped chili peppers and minced garlic. Sauté for 1-2 minutes until fragrant, taking care not to burn the garlic. Remove from heat and let cool for a few minutes.
In a medium mixing bowl, add the softened butter. Use a spatula or fork to mash and soften the butter further.
Add the sautéed chili pepper and garlic mixture, smoked paprika, lemon zest, salt, and honey to the butter. Mix thoroughly until all ingredients are well incorporated.
Spoon the mixture onto a sheet of parchment paper or plastic wrap. Shape it into a log and roll tightly, twisting the ends to seal.
Chill the butter log in the refrigerator for at least 1 hour, or until firm.
Once set, slice into rounds for serving or store in the refrigerator for up to 1 week. The butter can also be frozen for up to 3 months.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.1 g | 267% | |
| Saturated Fat | 115.2 g | 576% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.5 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
