Chipotle Pepper Compound Butter
One of the loveliest things about compound butter or what is also referred to as finishing butter is its versatilty, embrasing whatever flavor your heart desires and for a wide variety of cuisines that your palate desires!
Here, I chose chipotle pepper for its smoky hot flavor. It's ideal not only for Mexican and Tex-Mex dishes but also for cuisines from vegetabels to meats to stews and more.
To inspire you, here are a few other suggested flavors:
- Grated parmesan cheese--especially for garlic bread and popcorn
- a medley of herbs such as basil, thyme, dill, tarragon, oregano, chives and of course parsley--all great for vegetables and meats
- cinnamon and brown sugar--add to baked breads, pastries, baked fruits (pears, peaches, etc.)
Not familiar with chipotle pepper?
About Chipotle Peppers
Chipotle peppers are smoked jalapeno peppers. There are two types. Chipotle "Morita" is picked when green and is then smoked. It's most commonly found in the U.S. Chipotle "Meca" or Tipico is allowed to ripen to a bright red and then smoked for a longer period than "Morita." Chipotle "Meca" (see image with the whole tan pepper) is more intense, more expensive but unfortunately, more difficult to fnd. Both come in the whole and crushed forms.
Whole chipotle peppers are not attractive but the fragrance and hot smokey flavor more than make up for its unattractive appearance. Many Mexican and Tex-Mex crusines include chipotle peppers but it can be enjoyed in many other dishes.
The Recipe (Yields 8 ounces)
Tools: A small blender or just a bowl and a fork
- 8 ounces of butter (unsalted if you wish to control salt content)
- 1 Tablespoon chopped flat leaf Italian parsley
- 1 garlic clove, medium size and minced
- 1 Teaspoon crushed dried chipotle pepper
- 1/2 Teaspoon paprika
- Salt and pepper (preferably fresh cracked) to taste
Add all of the ingredients into a blender. Blend for at least one minute.
Place the mixture in a small bowl with a cover. Or roll the mixture like a sausage using parchment paper, aluminum foil or clear wrap. Store in the refrigerator for up to a week or freeze the butter.
Watch just how easy it is to make chipotle pepper compound butter:
Serve it up with a decorative flare:
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