Jalapeno Chili Butter, making flavored butter adds sophistication to any meal. Try adding to french bread, dinner rolls or on your favorite filet.
Flavored butter is also known as compound butter. It’s an amazing low-carb condiment and perfect for those following the ketogenic diet. It’s one of the best ways to add both great flavors to any meal. Try adding this butter to steak, chicken, fish, and roasted vegetables.
The basic ingredient is butter mixed with herbs, spices, or other ingredients such as cheese, nuts or even berries. If you can’t eat butter, use ghee, lard, duck fat, or virgin coconut oil.
Compound butter takes just a few minutes to prepare and will last for several months when frozen.
How do I make Jalapeno Chili Butter?
There are a couple of ways to make compound butter. You can mix it and leave it in a container (these bowls are perfect). As well, you can roll the softened mixed butter in plastic wrap and refrigerate it. When firm, slice the butter into rounds to serve individually. This is a nicer presentation for entertaining.
I loaded this Jalapeno Chili Butter is with diced jalapenos and chili powder. You can always substitute paprika for the chili powder. As well, adding minced cilantro would be a good compliment to the jalapenos.
If you want this butter milder omit the seeds and veins in the jalapeno. If you want it spicier, dice the veins and seeds with the pepper and add them to the butter.
Compound butter can elevate even the simplest of dishes.
And remember, butter is naturally keto-friendly so there’s that!
If you’ve tried this recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST for even more delicious food.
Jalapeno Chili Butter
- ½ cup butter at room temperature, I use this
- 1 medium jalapeno pepper fresh, finely chopped
- 1 teaspoon chili powder
- salt optional
- Or roll into a log about 1 and 1/2 inch thick. Twist the ends to close. Refrigerate at least one hour or until firm. Remove from refrigerator and slice into 1/2 inch ‘coins’ when ready to use.