A compound Spicy Butter filled with herbs and heat to add a kick to any meal. Try it on roast meats, BBQ meats, vegetables, and more to elevate any meal.
Fat absorbs flavor, so making compound butters is the perfect way to get maximum taste from your meal. This spicy butter is flavored with lime, chili, and herbs, and it tastes amazing on so many things.
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🛒 Ingredients
- Unsalted butter: This is the base of your spicy butter and must be the best quality you can find. Use European-style butter, and ensure it is unsalted so that you remain in control of the quality and quantity of salt in the compound butter. Try and find butter with at least 82% fat content.
- Chilli: You can use fresh chili or dried chili flakes, depending on your preference. And add as much as you dare! You can use different strength peppers depending on how spicy you like them. Stick to jalapenos for a milder kick or habanero for something stronger.
- Coriander/Cilantro: This aromatic herb is a classic flavor pairing for spicy food, and adds the most delicious undertones.
- Chives: This herb has some garlic flavor that isn't too strong.
- Parsley: A great team player of a herb; a small amount just brightens the recipe.
- Spring onions: I like to use spring onion (also known as green onion or salad onion) to give a bit more tang to the spicy butter recipe. remove any roots or tough outer layers.
- Lime zest: This enhances all the flavors.
- Salt - Never skip salt; it is a flavor enhancer and brings everything out.
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make black garlic butter.
👩🏼🍳 Instructions
Dice the chili and discard the seeds if you want to lower the heat levels. Grate the lime zest, but be careful to avoid grating too deep as the white layer of pith is bitter.
Place cubes of softened butter into a food processor with the herbs, chili, lime zest, and salt. Blend to a smooth consistency.
Either serve spicy butter immediately or place it onto parchment paper, roll it into a log, and twist the ends to secure it. Store in the fridge until needed.
Top tip
You need to work with very soft butter so it doesn't clump. Butter takes around an hour to soften properly out of the fridge. It is ready when you press a finger into it, and it leaves an indent. Cut it into cubes and leave it in a warm place to soften it faster. Alternatively, place it in the microwave on low power for 20-second increments.
🍽 How to serve
Spicy butter tastes good on everything! I love to baste it over steak or slather it all over BBQ corn on the cob.
🍷Wine Pairing
The spicy heat in this compound butter recipe must be factored in when wine pairing your meal. I love Reisling with spicy food or other aromatic varieties like gewürztraminer. If serving with red meats, try a Syrah.
🥣 Equipment
I use a mini food processor to blend compound butter. Make sure the butter is well softened first, or it will become a clump.
❄️ Storage and Freezing
Store spicy butter wrapped in the fridge for 5-6 days. You can also freeze compound butter. Wrap it to prevent freezer burn, and use it within 3-4 months. Sometimes, I freeze it in ice trays lined with plastic food wrap so that I have individual portions.
Other compound butter recipes
Have you tried this recipe?
If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Spicy Butter With Chilli and Lime
Equipment
Ingredients
- 125 grams (1 stick) Unsalted butter at least 82% fat, cut into cubes and very soft
- 2 tablespoon Chili (fresh)
- 1 tablespoon Coriander leaves/Cilantro
- 1 tablespoon Parsley (fresh)
- 1 tablespoon Chives (fresh)
- 1 tablespoon Spring onion diced
- 1 teaspoon Lime zest
- ½ teaspoon Flaky salt
Instructions
- Cut the butter into cubes and allow it to come to room temperature.
- Place the softened butter with the chilli, herbs, spring onion, lime zest, and salt into a food processor and blend until smooth.
- Serve immediately, or place the spicy butter onto a piece of non-stick baking paper/parchment paper. Roll the compound butter into a log and twist the ends tightly to secure it.
- Store in the fridge and use within 5-6 days. Freeze for 3-4 months. Defrost in the refrigerator overnight.
Notes
Nutrition
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