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. 

INGEDIENTS

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

    Victoria has been cooking and writing recipes since she was a teenager. 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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