Chili Butter Recipes

POTATOES WITH CHILI BUTTER

Steps:

• Put 1 pound new potatoes in a pot of cold salted water; bring to a boil and cook until tender, 15 to 20 minutes. Drain the potatoes. Melt 3 tablespoons butter in a saucepan with 1/2 teaspoon chili powder, and salt and pepper to taste. Drizzle over the potatoes.
• Serves: 4; Calories: 165; Total Fat: 9 grams; Saturated Fat: 5.5 grams; Protein: 2 grams; Total carbohydrates: 20 grams; Sugar: 1 gram; Fiber: 2.5 grams; Cholesterol: 23 milligrams; Sodium: 174 milligrams

CHILI BUTTER

Steps:

• Combine all ingredients in a bowl until well incorporated. Serve soft or roll into a log in plastic wrap and chill in the fridge before serving.

MEXICAN CHILI BUTTER

Steps:

• Place ancho chili in a small bowl and pour the boiling water over it (if using fresh jalapeno omit this step) Drain the chili& place chili in a blender with 1 1/2 tbsp of the soaking water, discard the rest of the soaking water, and process until very smooth, cool completely (with the jalapeno just process until smooth) Beat butter until fluffy.
• Beat in the garlic& oregano.
• Graduallybeat in the chili to blend throughly.
• Mold into a small bowl, cover& refrigerate to firm.

CHILI-GARLIC BUTTER

Steps:

• Combine ingredients in a small bowl and microwave until melted (about 45 seconds). Use as a sauce to dip grilled shrimp, or spread on crusty bread before grilling. You can also refrigerate until firm, then top grilled oysters or steak with a dab of it.

CHILI BUTTER

Steps:

• In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving. Serve with steak.

FLAVORED BUTTER: CHILI AND GARLIC BUTTER

Steps:

• Mix all until smooth and store in refrigerator.
• FOR GIFT:.
• Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
• Add a label with the flavour.
• Include suggestions for uses or recipes and bundle together in a gift basket.

CHILI LIME BUTTER

Steps:

• Combine the juice until incorporated into the butter.
• Mix rest of ingredients into butter.
• Allow to stand at least 30 minutes for flavors to meld.

ANCHO CHILI BUTTER

Steps:

• Stem the chilies, break them open and shake out all the seeds. Bring a small saucepan of water to a boil. Lower the heat, add the chilies and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chilies from the skin. Chop the chilies into a paste, and cream together with the butter in a small bowl. Stir in the salt.