Chipotle Butter Recipe

This creamy, smoky Chipotle Butter Recipe is made with softened butter, minced chipotle peppers, and zesty lime, and is ready in just 10 minutes. Watch it slowly melt over a hot grilled steak or roasted corn, releasing a spicy, savory glaze that coats every bite. I love keeping a log in the freezer for an instant flavor upgrade on weeknight meals.

Restaurant-Quality At Home

Compound butters are the easiest restaurant trick I know for making home cooking feel expensive. I used to think steakhouses had a secret cooking method for their meats, but the real magic is often just a slice of highly flavored butter melting on top at the very end.

My first attempt failed because I melted the butter completely instead of just softening it, resulting in a separated, greasy mixture that wouldn’t hold its shape. The key is patience; let the butter sit on the counter until it yields to a gentle finger press before you even start chopping the peppers.

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Chipotle Butter Recipe Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 chipotle peppers in adobo sauce, finely minced
• 1 teaspoon adobo sauce (from the can)
• 1 clove garlic, grated or finely minced
• 1 tablespoon fresh cilantro, finely chopped
• 1 teaspoon fresh lime juice
• 1/2 teaspoon lime zest
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground cumin (optional)

How To Make Chipotle Butter Recipe

1. Prepare Aromatics: Finely mince the chipotle peppers and garlic, ensuring no large chunks remain so the flavor distributes evenly.
2. Combine Mixture: Place the softened butter in a medium bowl and add the minced peppers, adobo sauce, garlic, cilantro, lime juice, zest, salt, and cumin.
3. Mash and Mix: Use a fork or stiff rubber spatula to mash the ingredients together until the peppers and herbs are completely incorporated into the butter.
4. Shape and Chill: Scoop the butter mixture onto a piece of parchment paper, roll it into a tight log, twist the ends to seal, and refrigerate for at least 30 minutes to firm up.

Recipe Tips

• Temperature Matters: Use room temperature butter, not melted, or the liquid ingredients (lime and adobo) won’t emulsify properly with the fat.
• Control the Heat: Start with one pepper if you are sensitive to spice, as adobo sauce packs a concentrated punch that intensifies as it sits.
• Storage Hack: Slice the chilled log into individual coins before freezing them, so you can grab exactly what you need for a single steak without thawing the whole log.

What To Serve With Chipotle Butter

Serve this butter melting over a sizzling ribeye or grilled salmon fillet to add instant richness and heat. It also pairs perfectly with warm cornbread, roasted corn on the cob, or even fluffy baked potatoes.

How To Store

Store the butter log wrapped tightly in parchment and plastic wrap in the refrigerator for up to two weeks. For longer storage, freeze it for up to three months and slice off rounds as needed.

FAQs

• Is this butter very spicy?
  It has a medium kick, but the dairy fat helps neutralize some of the heat. You can adjust the spice level by using fewer peppers or removing the seeds before mincing.
• Can I use chipotle powder instead?
  Yes, you can substitute 1 teaspoon of chipotle powder for the canned peppers. The flavor will be slightly less complex and vinegary, but still smoky and delicious.
• What kind of butter should I use?
  High-quality unsalted butter is best so you can control the salt level. If you only have salted butter, skip the additional kosher salt in the recipe.

Nutrition

• Calories: 105
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 50mg
• Total Carbohydrate: 1g
• Protein: 0g