Calabrian Chile Butter

• 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.

olive oil, calabrian chiles, garlic, shallots, unsalted butter, scallions, cilantro, parsley, lemon zest, lemon juice, oregano, ground mustard, paprika, kosher salt

Taken from www.epicurious.com/recipes/food/views/calabrian-chile-butter (may not work)