Chile-Cilantro ButterShantanu Starick
Recipe information
Yield
Makes about ½ cup
Ingredients
1 finely chopped seeded Fresno chile
1 tablespoon chopped fresh cilantro or marjoram
½ teaspoon fresh lemon or lime juice
½ teaspoon kosher salt
½ cup (1 stick) room-temperature unsalted butter
Freshly ground black pepper
Preparation
Mix 1 finely chopped seeded Fresno chile, 1 tablespoon chopped fresh cilantro or marjoram, ½ teaspoon fresh lemon or lime juice, and ½ teaspoon kosher salt into ½ cup (1 stick) room-temperature unsalted butter. Season with freshly ground black pepper. Place on parchment or waxed paper and roll up into a log. Chill until firm, 1 hour.
Do Ahead: Butter can be made 2 days ahead. Keep chilled.
