zesty southwestern chipotle butter

  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1 teaspoon very finely minced chipotle peppers
  • 4 ounces (1/4 pound) Kerrygold Unsalted Butter,
    near room temperature
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced cilantro
  • 1/4 teaspoon kosher salt
    (omit if using Kerrygold Salted Butter)
In a small fry pan over medium heat, heat garlic with the olive oil. When the garlic starts to sizzle, cook, stirring from time to time, until it is just lightly golden, about 2 minutes. Add the cumin. Set aside to cool. Mix the chipotle peppers with the butter, the remaining ingredients and the garlic-cumin mixture.

Put a 10-inch sheet of aluminum foil on the work surface. Spoon the butter onto the center near the bottom edge and form into a log 5 to 6 inches long. Roll butter in the foil and twist the ends to make a sealed log. Refrigerate up to 1 week, or freeze up to 3 months. Best if made one day before using.
For 4 to 6 servings

Uses: Melted on grilled fish, shrimp, chicken, steaks or hamburgers; spread on warm tortillas or toasted cornbread; tossed with corn or hominy.

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