Hot Chile and Garlic Compound Butter -

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Hot Chile and Garlic Compound Butter

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By Offerico Maoz

Posted July 23rd, 2007

This article is reprinted with permission from Flavored Butters: Nuts, Dairy, Herbs, Fruit, by Offerico Maoz, (2005, Ten Speed Press)

Flavored Butters: Nuts, Dairy, Herbs, Fruit

Servings:	8
Author Notes:	This piquant butter is the chile lover's dream spread. It contains a simple combination of finely diced hot chiles and freshly crushed garlic, giving it a lovely odor that complements its zing of hot flavor. Serving Suggestions: Put a little fire under your guest's appetites: serve this butter at room temperature as a spicy dip with vegetables, mini-toasts, crackers, or nachos. Spread on tortillas and tacos before filling with vegetables, meats, and cheeses. Rub onto steaks or pork chops just before roasting. You can even sauté meats and vegetables in this butter and dollop the hot dish with it once more before serving. Dollop onto seafood such as shrimp, scallops, or fish fillets and broil until tender. Prep Time: 10 to 15 Minutes
Ingredients:	3 fresh small hot chiles 1 cup unsalted butter, softened 3 cloves garlic, crushed generous pinch of salt
Instructions:	Makes 1 Cup Cut the chiles lengthwise, remove and discard the seeds, then chop very small. 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.