Zesty Chili Butter

Here’s a Flavored Butter You Won’t Soon Forget.

I’ve seen Calabrian chili butter around for awhile, but had never tried it. After getting my hands on some good Calabrian chilies packed in oil * I decided to put my own spin on it and make up a batch as I imagined I’d like it to taste. Flavored butters can sometimes be a little underwhelming and I wanted this one to sing loudly. 

I’ve been a fan of Calabrian chili powder for quite awhile. It’s distinct quality is a bright and fruity flavor. I use it extensively in both the mild and hot versions. But this is the first time I’ve had whole chilies packed in oil. Because of their fruitiness, I thought the addition of some of my Salty Orange Cream would be good in this butter. Calabrian chilies also have a smoky aspect that I wanted to enhance, so I added a little bit of smoked paprika. 

I included some good sun dried tomatoes, hoping they would boost the intensity of the overall flavor profile. 

Black garlic added a slightly sweet and funky aspect, while dried oregano and balsamic vinegar balanced it out perfectly. All I needed to do was pulse everything in my small food processor until it was finely ground and add a couple sticks of softened salted butter. Now I had something exciting. There’s heat from the chilies, but not overwhelming heat. Just enough to make it interesting.

I’ve been using it in several different ways. I added it to a roast beef and cheddar sandwich and talk about good! Oh, man, it was absolutely delicious. 

I also smeared it on a baguette and toasted it for a completely different change from regular garlic bread. It was also great spread on hot corn on the cob. I’m so glad I finally got around to making this. I can see how this could easily become a staple in my kitchen.