Chipotle Butter Recipe

Chipotle Butter

1. 1

   Soften butter

   Remove unsalted butter from the refrigerator at least 30–45 minutes before making the recipe so it is soft and spreadable. If short on time, cut butter into 1/2-inch cubes to speed softening.

2. 2

   Prepare chipotle

   Finely chop 2 tablespoons of chipotle peppers in adobo. Scrape and measure 1 teaspoon of adobo sauce from the can. Mince 1 teaspoon garlic and finely chop cilantro; measure lime juice.

3. 3

   Mix flavor components

   In a medium bowl, combine the chopped chipotles, adobo sauce, minced garlic, smoked paprika, ground cumin, honey (if using), lime juice, chopped cilantro, sea salt, and black pepper. Stir until evenly distributed.

4. 4

   Incorporate butter

   Add the softened butter to the bowl. Using a rubber spatula or a wooden spoon (or electric hand mixer on low), thoroughly fold and mash the butter with the chipotle mixture until smooth and uniform in color. Taste and adjust seasoning—add up to 1/4 tsp more salt, a bit more adobo for heat, or more honey/lime to taste.

5. 5

   Shape and chill

   Spoon the mixed chipotle butter onto a piece of plastic wrap or parchment. Shape into a log (about 1.5–2 inches diameter) by rolling the wrap around the butter and twisting the ends. Alternatively, transfer to a small airtight container. Refrigerate for at least 1 hour to firm up; for firmer butter, freeze 15–20 minutes more.

6. 6

   Storage and use

   Store refrigerated for up to 2 weeks or freeze up to 3 months (wrap well to prevent freezer burn). Slice rounds to top grilled steaks, fish, corn on the cob, baked potatoes, roasted vegetables, or spread on warm bread. Bring to room temperature for easier spreading if refrigerated.