Quick Recipe: Chipotle Butter
Every time I make a recipe that calls for chipotle peppers in adobo sauce I always have a bunch leftover, since I usually only use one or two at a time. This time instead of just immediately handing the rest to Erik to use in some flames-shooting-out-of-your-mouth dish for him to make for himself I decided to be thrifty and figure out some other things I could use them in.
One of the things I came up with was a chipotle compound butter. This butter will be good on anything you’d use regular butter on that you want to give a bit of kick to.
- ½ stick (4 tbsp.) salted butter
- ½ chipotle pepper, seeds removed and diced fine
- ½ tsp adobo sauce
Allow the butter to soften to room temperature. Once softened, in a mixing bowl combine all the ingredients using a hand mixer until well blended and butter starts to become fluffy. Place butter on a piece of plastic wrap, and shape into log form. Roll in the plastic wrap and store in the fridge.
- Though this recipe is for only a half stick of butter it can very easily be doubled for a whole stick.
- If you want your chipotle butter to be a bit spicier I’d recommend upping the amount of diced pepper itself rather than the adobo sauce. Too much adobo sauce may cause the butter to get a bit too oily and (bad) mushy at room temperature.