Calabrian Chile Butter Recipe

Calabrian Chile Butter Recipe

  • 2 tablespoons olive oil
  • 1 (10-ounce) jar oil-packed Calabrian chiles, drained, seeds removed
  • 3/4 cup chopped garlic (about 1 head)
  • 3/4 cup chopped shallots (about 2)
  • 1 pound (4 sticks) unsalted butter, room temperature
  • 2 scallions, dark green parts only, chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped oregano
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons kosher salt, plus more
  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.
  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.
  3. Chile butter can be made 1 week ahead. Cover and chill.
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