Calabrian Chile Butter

Name: Calabrian Chile Butter
Ingredients: 2 tablespoons olive oil; 1 (10-ounce) jar oil-packed Calabrian chiles, drained, seeds removed; 3/4 cup chopped garlic (about 1 head); 3/4 cup chopped shallots (about 2); 1 pound (4 sticks) unsalted butter, room temperature; 2 scallions, dark green parts only, chopped; 1/4 cup chopped cilantro; 1/4 cup chopped parsley; 1/2 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 2 teaspoons chopped oregano; 1/2 teaspoon ground mustard; 1/2 teaspoon smoked paprika; 2 tablespoons kosher salt, plus more

14 ingredients

3 steps

Ingredients

2 tablespoons olive oil
1 (10-ounce) jar oil-packed Calabrian chiles, drained, seeds removed
3/4 cup chopped garlic (about 1 head)
3/4 cup chopped shallots (about 2)
1 pound (4 sticks) unsalted butter, room temperature
2 scallions, dark green parts only, chopped
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons chopped oregano
1/2 teaspoon ground mustard
1/2 teaspoon smoked paprika
2 tablespoons kosher salt, plus more

Directions

1

Heat oil in a medium skillet over medium-low. Cook chiles, garlic, and shallots, stirring occasionally, until soft but without taking on color, 10-12 minutes; let cool completely.
2

Transfer chile mixture to a blender, add butter, and blend to combine. Add scallions, cilantro, parsley, lemon zest, lemon juice, oregano, mustard, paprika, and 2 Tbsp. salt. Pulse to combine. Taste and add more salt if needed.
3

Chile butter can be made 1 week ahead. Cover and chill.