Put the Lime in the Chili
I think compound butter gets a bad rap because so many people associate it with a stuffy, old steakhouse entree topper. Oh man, let me tell you the flavor possibilities are endless! Enter this chili lime compound butter - it’ll impress your taste buds!
What you need:
-1 stick of room temperature unsalted butter
-1/2 tablespoon garlic powder
-1 tablespoon chili powder
-juice and zest of one lime need a new zester?
-1/2 teaspoon salt
Mix with a spatula or hand mixer the butter, garlic powder, chili powder, zest and juice of lime, and salt until well blended.
Lay out parchment paper or plastic wrap and form butter into desired shape (a log is most common), folding edges in to seal.
Refrigerate until hardened (about 30 minutes) and cut or leave out to soften. Enjoy!
This will keep frozen for about 3 months, and should stay in refrigerator, sealed for about 5 days.
Enjoy it with any protein, eggs, slathered on bread, throw it into pasta, or your next mexican skillet!
