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Epicurious

Calabrian Chile Butter

By Jeremy Fox
This image may contain Food and Dip
Photo by Peden & Munk

Spoon some of this butter over a pork chop during the last minute of cooking.

Recipe information

  • Yield

    Makes about 3 1/4 cups

Ingredients

2 tablespoons olive oil
1 (10-ounce) jar oil-packed Calabrian chiles, drained, seeds removed
3/4 cup chopped garlic (about 1 head)
3/4 cup chopped shallots (about 2)
1 pound (4 sticks) unsalted butter, room temperature
2 scallions, dark green parts only, chopped
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons chopped oregano
1/2 teaspoon ground mustard
1/2 teaspoon smoked paprika
2 tablespoons kosher salt, plus more

Preparation

  1. Step 1

    Heat oil in a medium skillet over medium-low. Cook chiles, garlic, and shallots, stirring occasionally, until soft but without taking on color, 10–12 minutes; let cool completely.

    Step 2

    Transfer chile mixture to a blender, add butter, and blend to combine. Add scallions, cilantro, parsley, lemon zest, lemon juice, oregano, mustard, paprika, and 2 Tbsp. salt. Pulse to combine. Taste and add more salt if needed.

  2. Do Ahead

    Step 3

    Chile butter can be made 1 week ahead. Cover and chill.

TagsCondimentSpreadsCalabrian ChileChileVegetableGarlicRoot VegetableCilantroHerbs & SpicesParsleyGluten FreeNut FreeVegetarianMeal PrepBlenderEpicurious
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