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Butter: Hot Chile and Garlic Butter

Source of Recipe


From "Flavored Butters" by Offerico Maoz






List of Ingredients



• 3 fresh hot small chiles
  
• 1 cup (2 sticks) unsalted butter, softened
  
• 3 cloves garlic, crushed
  
• Generous pinch of salt
  






Instructions



1. Cut the chiles lengthwise. Remove and discard the seeds, then chop very small.
   
   
2. In a mixing bowl, combine the chiles, butter, garlic and salt, and blend with a wooden spoon until well combined. Taste and adjust the seasoning.
   
   






Final Comments


This combination of finely diced hot chiles and crushed garlic is a perfect dip for vegetables, mini-toasts or crackers. It can be refrigerated for as long as 2 weeks or frozen for as long as 1 month. Store in waxed paper, plastic wrap, or an airtight glass jar or bowl. Bring to room temperature before serving.