Calabrian Chile Butter

Herd & Grace

Category

Butters

A creamy, spicy spread that is great stirred into hot pasta or to top grilled meat or poultry.

Ingredients

• 2 tablespoons olive oil
• 1 10-ounce jar oil-packed Calabrian chiles
• ¾ cup chopped garlic (about 1 head)
• ¾ cup chopped shallots (about 2)
• 1 pound (4 sticks) unsalted butter, room temperature
• 2 scallions, dark green parts only, chopped
• ¼ cup chopped cilantro
• ¼ cup chopped parsley
• ½ teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped oregano
• ½ teaspoon ground mustard
• ½ teaspoon smoked paprika
• 2 tablespoons kosher salt, plus more

Directions

1. Heat oil in a medium skillet over medium-low. Cook chiles, garlic, and shallots, stirring occasionally, until soft but without taking on color, 10–12 minutes; let cool completely.
2. Transfer chile mixture to a blender, add butter, and blend to combine. Add scallions, cilantro, parsley, lemon zest, lemon juice, oregano, mustard, paprika, and 2 Tbsp. salt. Pulse to combine. Taste and add more salt if needed.
3. Roll into a log, wrap in cellophane and refrigerate.

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