Up Level Your Cooking With This Roasted Garlic Chili Butter Recipe

Ingredients:

8 oz unsalted butter, softened

1 lime, zested and juiced

1 head garlic

2 jalapeno peppers

2 dried habanero peppers for more heat

2-3 tsp seasoned salt, I love my general purpose seasoned salt here.

Avocado oil

Tools needed:

Sharp knife

Cutting board

Food processor

Microplane zester

Parchment paper

Foil

Glass baking dish

Measuring spoon

Rubber gloves

How to make it:

First, let’s make the roasted garlic. Cut the top off the garlic exposing the cloves. Drizzle some oil on the garlic and sprinkle on some seasoned salt. I like to wrap the garlic in foil, place the head of garlic on a glass baking sheet and place in the oven. If you don’t want to use foil, use a muffin pan and place a baking sheet on top of the muffin pan. Place in the oven that way. If you have a glass baking dish with an oven proof lid, that will work too. Let the garlic cook at 350 F for about 1 hour. The garlic is to be softened and will be slightly browned. Cool the garlic fully before making the butter.

To make the butter, start with prepping the peppers. Rinse the jalapeños under cold running water and dry. Cut the stem end off and slice pepper in half. For this recipe, I like to remove the seeds as bitting into seeds I find to be less than desirable. Rough chop the pepper and add to the processor.

Dried habaneros have a killer heat them with amazing fruity flavor.

When handling the habaneros or any hot pepper at that, wearing rubber gloves is highly recommended. I like the flavor of the dried habaneros in this recipe. They have a great fruity flavor and are spicy. Cut the peppers in half around the stem and remove the seeds. Rough chop the pepper and add to the processor.

Pulse the processor a few times to break up the peppers. You want the pepper pieces to be a rough chop. Zest and juice the lime, add the cloves of garlic from whole head, add the butter and add the seasoned salt. Pulse the processor a few more times to combine all the ingredients. Taste the butter and add more seasoning if desired.

If you’re not using the butter immediately, place the butter on parchment paper into a rough cylindrical shape and roll tightly. Refrigerate and use the butter within 1 week or place into the freezer up to 3 months for best flavor. The cool thing about rolling the butter in the parchment paper is that you can slice off medallions when you want to use some butter.

Goes great with pan seared steak, in pasta, roasted vegetables and sautéed mushrooms.

Enjoy!

Logan