Chile-Cilantro Butter

From the kitchen of Carly

Bright Fresno chiles and cilantro folded into softened butter create a compound that melts into steaks, fish, and vegetables with a gentle heat and citrus snap. Roll it up, chill it down, and slice coins of pure flavor whenever you need them.

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

Ingredients

4 servings

  • 11 finely chopped seeded Fresno chile
  • 11 tablespoon chopped fresh cilantro or marjoram
  • 11/2 teaspoon fresh lemon or lime juice
  • 11/2 teaspoon kosher salt
  • 11/2 cup (1 stick) room-temperature unsalted butter
  • 1Freshly ground black pepper

Instructions

  1. Mix 1 finely chopped seeded Fresno chile, 1 tablespoon chopped fresh cilantro or marjoram, 1/2 teaspoon fresh lemon or lime juice, and 1/2 teaspoon kosher salt into 1/2 cup (1 stick) room-temperature unsalted butter. Season with freshly ground black pepper. Place on parchment or waxed paper and roll up into a log. Chill until firm, 1 hour.

  2. Butter can be made 2 days ahead. Keep chilled.