Mexican Chili Butter
Elevate your culinary creations with the bold and smoky flavors of Mexican Chili Butter, a versatile compound butter that brings a spicy, zesty kick to any dish. This recipe blends the deep, earthy notes of toasted ancho and guajillo chilies with a hint of sweetness from honey and a squeeze of fresh lime juice for balance. Smoked paprika and ground cumin add layers of warmth, while garlic powder enhances its savory profile. Perfectly whipped into creamy, softened butter, this chili paste transforms into a rich, spreadable condiment that pairs wonderfully with grilled meats, roasted vegetables, or even warm bread. Ready in just 20 minutes, this easy-to-make recipe is a flavorful way to infuse Mexican-inspired heat into your everyday cooking. Whether you're hosting a backyard barbecue or looking to jazz up your weeknight meals, this bold chili butter is a game-changer.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 1 piece dried ancho chili
- 1 piece dried guajillo chili
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 1 teaspoon olive oil
- 60 milliliters water
Instructions
Remove the stems and seeds from the ancho and guajillo chilies, and tear them into smaller pieces.
Heat a small skillet over medium heat and toast the chili pieces for 1-2 minutes, stirring occasionally until fragrant. Take care not to burn them.
Transfer the toasted chilies into a small bowl and pour 60 milliliters of hot water over them. Allow the chilies to soak for about 5 minutes until softened.
Once softened, transfer the chilies and their soaking water to a blender or food processor. Add lime juice, honey, ground cumin, smoked paprika, garlic powder, salt, and olive oil. Blend into a smooth chili paste.
In a mixing bowl, combine the softened butter and the chili paste. Use a spatula or spoon to thoroughly mix until the paste is evenly incorporated into the butter.
Transfer the chili butter onto a sheet of parchment paper. Roll it into a log shape and twist the ends of the parchment to secure. Refrigerate for at least 1 hour to firm up.
Once chilled, slice and serve as needed. Use as a spread, a topping for grilled proteins or vegetables, or a flavorful addition to your favorite dishes.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 118.5 g | 592% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 572 mg | 12% | |
*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.
