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.