Spicy Chile Butter

By Melissa Clark

Published November 11, 2012

Total Time
10 minutes
Rating
4(7)
Comments
Read comments

Featured in: Hot Chile Butter Brings Flavor to the Bird

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:Enough for a 12- to 14-pound turkey

  • 12 tablespoons unsalted butter (1 ½ sticks), softened

  • 3 fat garlic cloves, minced to a paste

  • 2 tablespoons chopped sage

  • 1 habanero, Scotch bonnet or serrano chile, seeded and finely chopped

  • 1 tablespoon chipotle chile powder

  • 1 ½ teaspoons black pepper

  • ½ teaspoon crushed red chile flakes

Ingredient Substitution Guide
Nutritional analysis per serving

3 grams carbs; 61 milligrams cholesterol; 220 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 24 grams fat; 2 grams fiber; 42 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a bowl, mash together all the ingredients until smooth. Chill for up to two weeks before using.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
7 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

The New York Times

Recipe Tags

or to save this recipe.