Hot Chili Pepper Butter Recipe

Spice up your life with this fiery Hot Chili Pepper Butter! A quick and easy recipe perfect for adding a kick to any meal. This vibrant herb butter is an incredibly versatile flavor enhancer – simply melt a dollop onto frozen or canned vegetables for an instant flavor boost. Great for adding zest to grilled meats, potatoes, or even popcorn! Easily adaptable to your spice preference, this recipe is a must-try for flavor enthusiasts. Make a batch and enjoy for up to 3 months in the freezer!

Prep Time 15 mins
Cook Time 185 mins
Calories 3384 kcal
Protein 18g
Rating 5.0 (1 Reviews)
Hot Chili Pepper Butter 57

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hot Chili Pepper Butter

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How to Make Hot Chili Pepper Butter

  1. Let 1 cup (2 sticks) of unsalted butter soften to room temperature.
  2. In a medium bowl, combine the softened butter with 2 tablespoons finely chopped fresh chili peppers (or 3 tablespoons dried), 1 tablespoon chopped fresh cilantro, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon salt. Beat until well combined and fluffy.
  3. Pack the chili pepper butter into small molds, crocks, or use a melon baller to form 1-inch balls.
  4. Chill the butter in the refrigerator for at least 3 hours, or preferably overnight, to allow the flavors to meld and the butter to firm up.
  5. Store in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 3 months.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

39g

Fat

1174g

Carbs

8g

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