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Chipotle Butter

Wednesday, 12 September 2012

Description

This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines" on the Burn! Blog. Read the story here.

This compound butter adds great flavor and a little heat to grilled sweet corn, a nice rib-eye, or a swordfish steak. It’s also a tasty addition to freshly-baked corn muffins.

Ingredients

At a glance
Cuisine
Mexican
Vegetarian
Ingredient
Fruit
Chile peppers
Cooking Method
No Cook
Difficulty
Very Easy
Heat Level
1
Chile
Chipotle
Meal/Course
Condiment
Serves
2-4

1/2 cup (1 stick) unsalted butter, softened
1 teaspoon lime zest
4 teaspoons fresh lime juice
2 teaspoons minced chipotle in adobo or 1 teaspoon ground chipotle powder
1/2 teaspoon coarse kosher salt

Methods/steps

Combine the ingredients in a small mixing bowl until well mixed (leftover chipotle in adobo may be stored in the refrigerator for two weeks or frozen up to six months).

 

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