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This spicy butter adds a Tex-Mex twist to a sautéed pork chop or grilled steak or some pleasant heat to baked sweet potatoes or steamed cornYields about 3/4 cup.
ingredients
1/2 cup unsalted butter, softened to room temperature
1/2 cup chopped fresh cilantro
1 chipotle chile (from a can of chipotles in adobo sauce), minced, plus 1 Tbs. adobo sauce; or to taste
2 tsp.fresh lime juice
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
how to make
Combine all of the ingredients in a small bowl and mash together with a fork or wooden spoon until the mixture is well combined (or pulse in a food processor). Form into a log shape in plastic wrap, parchment, or waxed paper (tightening the ends as if it were a sausage) and refrigerate for up to two weeks or freeze for up to three months.
From Fine Cooking 73, pp. 72-73
