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.

Chipotle butter is really good on a bagel.

Chipotle Butter:

• 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.

Pro-Tips:

• 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.