Ingredients for Hot Chili Pepper Butter
- Sweet Unsalted Butter
- Green Chili Peppers
- Garlic Cloves
- Fresh Chives
- Cayenne
- Lemon Juice
- Fresh Ground Pepper
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How to Make Hot Chili Pepper Butter
- Let 1 cup (2 sticks) of unsalted butter soften to room temperature.
- 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.
- Pack the chili pepper butter into small molds, crocks, or use a melon baller to form 1-inch balls.
- 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.
- 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