Red Chile Butter

Red Chile Butter

Sometimes it’s nice to change what you spread on your bread or rolls.  I really like to use Red Chile Butter because it gives whatever you’re using it on a little zip.  This butter is great on baked potatoes or even corn on the cob. 


1 Cup Softened Unsalted Butter

1 Teaspoon Red Chile Flakes

1 Tablespoon Chopped Garlic

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

Combine all of the ingredients into a food processor and pulse until well blended.  Spoon into individual ramekins or a larger bowl.  Place in the refrigerator until you are ready to use.  Makes 1 cup. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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