• 6servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 6 tablespoons unsalted butter (3/4 stick), at room temperature

  2. 2 teaspoons minced jalapeno or serrano chiles, seeds and membranes removed

  3. 1 tablespoon freshly squeezed lime juice (about 1/2 medium lime)

  4. 2 teaspoons tequila

  5. 2 teaspoons freshly ground black pepper

  6. 1 teaspoon kosher

Instructions Jump to Ingredients ↑

  1. Place butter in a medium bowl and using a rubber spatula soften until it's very spreadable. Add remaining ingredients and mix until thoroughly combined. Place compoound butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place butter in the refrigerator to harden. NOTE: I like this on my corn-on-the-cob and my husband likes it on steak, fish and chicken. The lime juice doesn't mix easily into the butter. It WILL eventually mix in, you just have too keep stirring until it is all incorporated. The butter can be refrigerated for up to 1 month or frozen up to 3 months.


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