From steaks to a side of bread…so good.
You’d be surprised at the uses you’ll find for a spicy jalapeño butter. First, it’s simply delicious on steaks. Swap it in instead of herbed butter for a rich garlic and spice combo. It’s delicious on potatoes and other vegetables, as well, to supply some pop to their flavor. And on bread? It’s simple, yet oh so good. Try it with your next loaf to pair with a hearty soup. Or give a little breakfast spice a whirl with a little jalapeño butter toast.
This recipe works well with other types of chili peppers, too. Want more heat? Opt for serrano peppers, which come in near double the spiciness of jalapeños. Or lower the spiciness by using an Anaheim chili or poblano instead.
- 1 jalapeño pepper seeded and minced
- 1 stick unsalted butter softened
- 1 clove garlic minced
- Combine the jalapeño, softened butter, and garlic in a bowl. Mix well.
- Use immediately, or for harder butter, refrigerate for 30 minutes to 1 hour prior prior to use.
Less heat? Try poblano or Anaheim chilies instead of jalapeños.