Jalapeño Butter
Jalapeño butter is an easy compound butter for corn, biscuits, steak, and more!
Servings: 16
Equipment
- small food processor optional
Ingredients
- 2-3 jalapeño peppers, depending on the heat level of the peppers, and your tolerance for heat
- 1 cup salted butter, at room temperature
Instructions
- Remove the stems and give the peppers a rough chop. Add them, seeds and all, to the bowl of a small food processor and pulse/process until they're finely chopped. Scrape down the sides of the bowl as needed.
- Add the butter to the processor and run until the butter and peppers are completely smooth and combined. Scrape down sides again as needed.
- You can store the butter in a small tub or you can turn it out onto plastic wrap and form it into a log shape. Wrap it in the plastic and twist the ends to secure. This way you can slice it.
- Use your butter right away or refrigerate until needed.
- Makes 1 cup
Notes
The heat of hot peppers is concentrated in the seeds and veins, so I use these in my butter, along with the green flesh. If you want less heat in your butter, remove them first.
Nutrition
Serving: 1 Tbsp · Calories: 102 kcal · Carbohydrates: 0.1 g · Protein: 0.1 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 3 g · Trans Fat: 0.5 g · Cholesterol: 31 mg · Sodium: 91 mg · Potassium: 8 mg · Fiber: 0.05 g · Sugar: 0.1 g · Vitamin A: 373 IU · Vitamin C: 2 mg · Calcium: 4 mg · Iron: 0.01 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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