Chipotle-Lime Butter
The Washington Post, May 20, 2009
- Cuisine: Mexican
- Course: Condiment
- Features: Make-Ahead Recipes, Gluten-Free
Summary:
A thin slice of this butter atop a steak right off the grill will make a meat lover smile.
MAKE AHEAD: The butter needs 2 hours' refrigeration before serving. It can be composed and refrigerated for up to 3 days or frozen for up to 3 months.
Makes about 3/4 cup
Ingredients:
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- Leaves from 3 to 4 sprigs of cilantro, chopped (1/3 cup)
- 1 chipotle chili pepper in adobo (from a can), minced, plus 1 tablespoon adobo sauce
- 2 teaspoons freshly squeezed lime juice (from 1 lime)
- 1 small clove garlic, minced and mashed to a paste (a scant teaspoon)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Large pinch ground cumin
Directions:
Process the butter, cilantro, chipotle chili pepper and sauce, lime juice, garlic, salt, black pepper and cumin in the bowl of a food processor until just combined.
Transfer to the center of a large piece of plastic wrap and form into a log shape, tightening the ends as if it were a sausage. Refrigerate for about 2 hours before serving.
Recipe Source:
From food writer Tony Rosenfeld.
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
(Dominic Bracco II for The Washington Post)
© The Washington Post Company
