Spicy Chile Butter

By Melissa Clark

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

  • Print Options

Advertisement

Ingredients

Yield:Enough for a 12- to 14-pound turkey
  • 12tablespoons unsalted butter (1½ sticks), softened
  • 3fat garlic cloves, minced to a paste
  • 2tablespoons chopped sage
  • 1habanero, Scotch bonnet or serrano chile, seeded and finely chopped
  • 1tablespoon chipotle chile powder
  • 1½teaspoons black pepper
  • ½teaspoon crushed red chile flakes
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

220 calories; 24 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 1 gram protein; 42 milligrams sodium

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
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

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

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.

Private Notes

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

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

Advertisement

or to save this recipe.