Peden + Munk
Spoon some of this butter over a pork chop during the last minute of cooking.
Recipe information
Yield
Makes about 3¼ cups
Ingredients
2
tablespoons olive oil
1
10-ounce jar oil-packed Calabrian chiles, drained, seeds removed
¾
cup chopped garlic (about 1 head)
¾
cup chopped shallots (about 2)
1
pound (4 sticks) unsalted butter, room temperature
2
scallions, dark green parts only, chopped
¼
cup chopped cilantro
¼
cup chopped parsley
½
teaspoon finely grated lemon zest
2
tablespoons fresh lemon juice
2
teaspoons chopped oregano
½
teaspoon ground mustard
½
teaspoon smoked paprika
2
tablespoons kosher salt, plus more
Need to make a substitution?
Preparation
Step 1
Heat oil in a medium skillet over medium-low. Cook chiles, garlic, and shallots, stirring occasionally, until soft but without taking on color, 10–12 minutes; let cool completely.
Step 2
Transfer chile mixture to a blender, add butter, and blend to combine. Add scallions, cilantro, parsley, lemon zest, lemon juice, oregano, mustard, paprika, and 2 Tbsp. salt. Pulse to combine. Taste and add more salt if needed.
Step 3
Do Ahead: Chile butter can be made 1 week ahead. Cover and chill.
Nutrition Per Serving
Per 4 servings (13 Tbsp. each): Calories (kcal) 1020 Fat (g) 106 Saturated Fat (g) 59 Cholesterol (mg) 245 Carbohydrates (g) 16 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 4 Sodium (mg) 3690