Roasted Green Chile Butter
Difficulty Level: Easy
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Prep Time:10 Minutes
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Yield:1 1/2 Cups
Ingredients
- ½ pound (2 sticks) unsalted butter, softened to room temperature
- ¾ cup roasted green chiles, patted dry and chopped
- 4 cloves roasted garlic
- Salt to taste
- 226.8g (2 sticks) unsalted butter, softened to room temperature
- 177.44ml roasted green chiles, patted dry and chopped
- 4 cloves roasted garlic
- Salt to taste
This compound butter may be simple, but it packs flavor in abundance! It’s a great way to utilize and preserve green chiles like our favorite seasonal Hatch!
Preparation
STEP 1
Put all ingredients in a food processor and blend well.
STEP 2
Keep refrigerated for one week, or frozen for several months.
Options
Serve on top of cornbread, fresh corn on the cob, potatoes, steak, shrimp and fish. Use mild or hot chiles, or a combination of the two. For a sweet and spicy version, add honey to taste.
To freeze, place butter on a sheet of parchment paper and roll into a tube. Wrap tube tightly in plastic wrap and freeze. You can then easily cut off frozen slices as you need it!