Calabrian Chile Butter

Name: Calabrian Chile Butter
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil; 1 1 (10-ounce) jar oil-packed Calabrian chiles, drained, seeds removed; 1 3/4 cup chopped garlic (about 1 head); 1 3/4 cup chopped shallots (about 2); 1 1 pound (4 sticks) unsalted butter, room temperature; 1 2 scallions, dark green parts only, chopped; 1 1/4 cup chopped cilantro; 1 1/4 cup chopped parsley; 1 1/2 teaspoon finely grated lemon zest; 1 2 tablespoons fresh lemon juice; 1 2 teaspoons chopped oregano; 1 1/2 teaspoon ground mustard; 1 1/2 teaspoon smoked paprika; 1 2 tablespoons kosher salt; 1 plus more

From the kitchen of Carly

Buttery, spicy, and built for melting over everything. Calabrian chiles bring fruity heat while garlic and shallots turn silky and sweet. Fresh herbs and bright lemon brighten it all. Make ahead and keep on hand for steaks, fish, vegetables, bread.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil
11 (10-ounce) jar oil-packed Calabrian chiles, drained, seeds removed
13/4 cup chopped garlic (about 1 head)
13/4 cup chopped shallots (about 2)
11 pound (4 sticks) unsalted butter, room temperature
12 scallions, dark green parts only, chopped
11/4 cup chopped cilantro
11/4 cup chopped parsley
11/2 teaspoon finely grated lemon zest
12 tablespoons fresh lemon juice
12 teaspoons chopped oregano
11/2 teaspoon ground mustard
11/2 teaspoon smoked paprika
12 tablespoons kosher salt
1plus more

Instructions

Heat oil in a medium skillet over medium-low. Cook chiles, garlic, and shallots, stirring occasionally, until soft but without taking on color, 10–12 minutes; let cool completely.
Transfer chile mixture to a blender, add butter, and blend to combine. Add scallions, cilantro, parsley, lemon zest, lemon juice, oregano, mustard, paprika, and 2 Tbsp. salt. Pulse to combine. Taste and add more salt if needed.
Chile butter can be made 1 week ahead. Cover and chill.