Ingredients
- 1 finely chopped seeded Fresno chile
- 1 tablespoon chopped fresh cilantro or marjoram
- 1/2 teaspoon fresh lemon or lime juice
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) room-temperature unsalted butter
- Freshly ground black pepper
Directions
- Mix 1 finely chopped seeded Fresno chile, 1 tablespoon chopped fresh cilantro or marjoram, 1/2 teaspoon fresh lemon or lime juice, and 1/2 teaspoon kosher salt into 1/2 cup (1 stick) room-temperature unsalted butter. Season with freshly ground black pepper. Place on parchment or waxed paper and roll up into a log. Chill until firm, 1 hour.
- Butter can be made 2 days ahead. Keep chilled.
