Spicy Chile Butter

• 12 tablespoons unsalted butter (1 1/2 sticks), softened
• 3 fat garlic cloves, minced to a paste
• 2 tablespoons chopped sage
• 1 habanero, Scotch bonnet or serrano chile, seeded and finely chopped
• 1 tablespoon chipotle chile powder
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon crushed red chile flakes

1. In a bowl, mash together all the ingredients until smooth.
2. Chill for up to two weeks before using.

unsalted butter, garlic, sage, scotch, chile powder, black pepper, red chile

Taken from cooking.nytimes.com/recipes/1015654 (may not work)