Updated: Jul 5, 2021
This flavored butter is such a versatile staple to have in your fridge. I use it to flavor grilled meats, vegetables, on sweet potatoes, a crusty bread,...try swapping your plain butter for this one in your next grilled cheese! The chili peppers I use are delicate, smoky Calabrian peppers, packed in oil, found in most gourmet grocery stores. They are a tad cumbersome to seed, but worth the effort. You can substitute other peppers, simply be mindful of the differences in heat. Blackened red bell peppers are also a good choice. This is a basic recipe which can be augmented with other herbs and spices, if desired.
Prep Time: 10 minutes Yield: 2 cups
1 cup unsalted butter, at room temperature
1/3 cup drained and seeded Calabrian chili peppers
2-3 garlic cloves
1 teaspoon lemon juice
1/4 teaspoon ground mustard
1/4 teaspoon ground paprika
1/4 teaspoon black pepper
1 teaspoon salt (to taste)
1/4 cup chopped fresh cilantro or flat leaf parsley
Process all ingredients, except the cilantro or parsley, in a food processor until smooth. Stir in the cilantro or parsley.
For convenience, place the butter on wax paper, roll into a cylinder, and store in freezer. To use, simply cut off the desired amount needed, thawing in refrigerator a few hours.
The butter will keep in the freezer for 2 months.