Smoky Chipotle Butter

By Rita~ on September 01, 2006

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Ingredients

    1. 1 lb butter, softened
    2. 8 chipotle chiles in adobo, seeded, stemmed and roughly chopped
    3. 1 tablespoon honey
    4. 1 fresh lime juice
    5. 1 garlic clove, finely minced
    6. 1 teaspoon smoked paprika
    7. 1 teaspoon kosher salt ( or to taste)

Directions

  1. Place softened butter into bowl and add all remaining ingredients. Mash with fork until mixed. Spread clear cling wrap on table and spoon out butter to create a long log. Fold clear wrap over the butter log and using fingers, shape into a smooth log. Wrap tightly and place in freezer for 30 minutes to harden or refrigerate for 4-6 hours.
  2. Slice into coins as needed.
  3. Place the "coin" on the steak, chicken, seafood or veggies just as they are coming off the grill.
  4. Store the unused butter in the refrigerator for up to 1 week.
 
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