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Chile-Cilantro Butter

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Chile-Cilantro ButterShantanu Starick

Recipe information

  • Yield

    Makes about ½ cup

Ingredients

1 finely chopped seeded Fresno chile
1 tablespoon chopped fresh cilantro or marjoram
½ teaspoon fresh lemon or lime juice
½ teaspoon kosher salt
½ cup (1 stick) room-temperature unsalted butter
Freshly ground black pepper

Preparation

  1. Mix 1 finely chopped seeded Fresno chile, 1 tablespoon chopped fresh cilantro or marjoram, ½ teaspoon fresh lemon or lime juice, and ½ teaspoon kosher salt into ½ 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.

    Do Ahead: Butter can be made 2 days ahead. Keep chilled.

TagsMexicanLatin AmericanFresno ChileChileVegetableCilantroHerbs & SpicesLemonCitrusFruitLimeGluten FreeNut FreeVegetarianEasyMake AheadBon Appétit
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