Chile Lime Butter Recipe
Chile Lime Butter is the perfect way to spice up your Latin food or any other grilled vegetables, sizzling steak, or basic bread.
Chile Lime Butter is a flavored butter using cilantro, lime zest, and chile powder. Perfect for spicing up a Mexican meal, baked potato or sautéed vegetables.
I’ve said it before and I’ll say it again: I love butter! So much so that sometimes a slice of crusty bread is just a socially acceptable excuse to get butter from point A to point B (my mouth.) Nearly every meal I serve will include butter somehow, some way.
One of my secrets to being a great entertainer and hostess is to make small tweaks to recipes to create special bites and memorable meals. A simple step is to make a flavored butter also known as compound butter.
Herb butter, honey butter, even garlic bread butter are considered types of compound butter. Any meal can have its own butter tailored to the flavors you are serving.
One of my go-to flavors is Chile Lime Butter. It features lime zest, chili powder, cilantro, and unsalted butter. Super simple and super delicious.
While the flavors are traditionally Latin leaning, they are also general enough to be paired with any grilled meal or steak. What doesn’t go with the essence of fresh citrus, herbs and a touch of spice?
Melt Chile Lime Butter on grilled or roasted vegetables or use it to top baked chicken breasts to add back flavor and moisture. Use it while you are grilling corn on the cob or in recipes that require sautéing corn in the pan.
I typically add cilantro, but 50% of the population has a genetic abnormality making cilantro taste like soap or dirt, so if you are cooking for an unfamiliar crowd, just omit it.
These people have a variation in a group of olfactory-receptor genes that allows them to strongly perceive the soapy-flavored aldehydes in cilantro leaves.
No need to force dirt tasting butter down someone’s throat and don’t give them a hard time about not liking cilantro. It really is a genetic thing, not an, “I’m a picky eater” thing.
That said, bust out a loaf of bread, give it a quick toast, slather it with some Chile Lime Butter, and a pinch of sea salt and you are in business. Add chile powder for more pizzazz and ancho chile powder for smoke.
Chile lime butter also takes any sandwich or grilled cheese from drab to FAB!
Tools Needed to make Chile Lime Butter:
Mini Food Processor– I use this thing daily! It is by far my most used kitchen appliance, it is small and I throw all the parts into the dishwasher, well except the base and cord, of course!
Parchment Paper– for rolling and storage.
Check out all of my flavored butter before you head out.Chile Lime Butter is a flavored butter using cilantro, lime and chile powder. Perfect for spicing up a Mexican meal, baked potato or sauteed vegetables.
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Chile Lime Butter
- 1/4 cup unsalted butter room temperature, cut into cubes
- 1 tablespoon lime zest
- 1 tablespoon finely chopped cilantro
- 1/4 teaspoon red chile powder
- 1/2 teaspoon salt
- Use the whisk attachment of a hand held mixer or stand mixer. Whip room temperature butter for 1-2 minutes, scraping down sides as needed.
- Add lime zest, red chile powder and salt, continue to whip for 1 minute.
- Fold in cilantro.
- Refrigerate for 15 minutes to 3 days.
- If you’ve tried this recipe, make sure to come back and leave us a comment!