Spiced Chilli Butter
Inspired by Tex-Mex flavours, this punchy butter is perfect for topping corn-on-the-cob, chicken, steak, baked potatoes, savoury pancakes and waffles, or in garlic bread. In fact, just about anything that benefits from a hit of buttery spice with chilli heat.
It's recommended that you read the accompanying blog post before starting the recipe.
Ingredients
- 75 g soft butter (salted or unsalted)
- 2 cloves garlic (finely chopped)
- 1 red chilli (finely chopped, or chilli flakes/powder, red pepper flakes)
- ½ tbsp coriander leaf (finely chopped)
- ½ tsp paprika (smoked or not)
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp black pepper
- salt (optional)
Instructions
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Put the soft butter into a small bowl and break it down a little with a fork.
Add the rest of the ingredients and work them into the butter until everything is well combined: you might want to switch to a silicone spoon in the final stages.
Taste and add more of any ingredient until the flavour is to your liking.
If you've used unsalted butter, you may wish to add a pinch of salt.
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To store, scrape onto a piece of baking paper or cling film, shape into a rough cylinder, then roll up into a log, twisting the ends to secure.
Store in the fridge and use within 2 - 3 days or can be frozen (cut into portions before freezing if liked).