Get ready to enjoy this delicious sweet and savory compound butter, Jalapeño Lime Butter!
Do you grow Jalapeños in the garden? If so, this Jalapeño Lime Butter is one of the best ways to use some of those peppers up!
One summer, we planted Jalapeños and we literally had huge buckets of them. We are pretty low key when it comes to spicy foods, so we were giving them to everyone we knew because we had so many.
We learned our lesson about how well those grow, they are pretty simple to grow and easy to find in the summer months at the Farmer’s Market too.
What is compound butter?
Compound Butter is simply using fresh butter mixed with something else, in this case, fresh peppers and lime will be added to this butter.
This compound butter can then be used for a variety of foods to give it a better flavor.
Tips for Making Jalapeño Lime Butter:
The base of this compound butter is unsalted butter, be sure to get a high-quality brand of butter to use for this compound butter.
This butter will use a very spicy pepper, I highly suggest using gloves to work with the peppers. Just a plastic kitchen glove will do, and it’s very important not to touch your eyes.
Trust me…I know these things first hand!
It is best to use a handheld mixer or stand mixer to fully combine the butter with the remaining ingredients.
Once this is done, you will want to form a log with the butter and then chill it completely in the fridge before serving.
What can you use Jalapeño Lime Butter for?
This butter can be used for a variety of recipes. It can be topped over various meats like steak and chicken.
It can also be used on corn, it gives a wonderful flavor to grilled corn on the cob.
Then, of course it can also be topped over a nice delicious slice of bread as a side to a wonderful meal.
Jalapeño Lime Butter
- 1 Cup 2 Sticks Unsalted Butter, Softened
- 1 Jalapeno Seeded and Minced Finely
- 1 Tsp Salt
- Juice of 1 Lime 4 Tsp
- Mix all ingredients with a stand mixer or handheld mixer until well blended.
- Place butter on parchment paper and cover and roll into a log.
- Twist the ends to seal.
- Chill in the fridge for at least 24 hours before serving.