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
- In a bowl, mash together all the ingredients until smooth.
- 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)