Use this spread anywhere a touch of spice would be welcome.
Good with rich-flavored fish, such as salmon and tuna.
Yield : About 1¼ cups
Prep Time : 5 mins, plus chilling
Ingredients
- 1 cup (250g) butter, softened
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 garlic cloves, minced
- ¼ cup finely chopped cilantro
- Salt and freshly ground black pepper
Directions
1. Place the butter, chili powder, cumin, garlic and cilantro in a mixing bowl and mash together. Season with salt and pepper and mix.
2. Transfer the butter to sheet of waxed paper and mold it into a roll. Wrap the roll with the paper and twist the ends to seal. Refrigerate for 1 hour, or until firm enough to slice.
Notes
Prepare ahead: The chili butter can be refrigerated for up to 1 week.
Leftovers can be kept, wrapped in waxed paper, in the refrigerator, then sliced and melted for a quick butter sauce for pasta. Once melted, add a generous handful of cooked shrimp. Heat through, and stir to coat everything in the sauce.
Note from Cookstr's Editors
Nutritional information is based on 24 servings and 1/2 teaspoon added salt.
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