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Jalapeño Butter – Compound Butter Recipe

jalapeno butter

Compound butters are one of the best things to ever happen to people who are bad at cooking. A blob of flavored butter has probably saved more overcooked chicken dinners than all the pizza deliveries in America. I’ve written about herbed compound butter ideas before, but this one is so delicious it deserves its very own blog post. Fresh jalapeño, garlic, cilantro and butter. And salt. It’s important to have enough salt in your compound butter.

Use this on top of a coffee-rubbed ribeye or pollo al carbón, on green beans or corn-on-the-cob, served with jalapeño cornbread, mixed into rice or pasta, and — my favorite — spread onto toast for breakfast.

Jalapeño Butter Recipe

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Jalapeño Butter – Compound Butter Recipe

  • Author: Hilah Johnson
  • Yield: 1/3 cup 1x
Scale

Ingredients

  • 1 fresh jalapeño
  • 2 tablespoons minced cilantro leaves and stems
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/4 cup soft, unsalted butter

Instructions

  1. Stem (and seed if you want) the jalapeño and combine in a molcajete or food processor with cilantro and garlic and salt. Process until very finely minced. Mix into soft butter and refrigerate.

Notes

You can also use salted butter, but wait until you taste the compound butter before adding any additional salt

jalapeno compound butter

7 Comments

  1. Momma J on March 12, 2016 at 3:47 pm

    Love compound butters! They’re my secret weapon to het my family to eat almost anything, and especially fresh veggies!! I usually include Bleu cheese!
    Yay…I will definitely be making some of this up ASAP! ????????????

  2. miles briscoe on March 12, 2016 at 3:53 pm

    Making fruit and nut butters in Colombia and in Alaska.
    Can we send to put it in my mouth?

    • Hilah on March 14, 2016 at 10:06 am

      Yes please! Address is
      10573 W Pico Blvd #76
      Los Angeles, CA 90064

  3. RD on March 31, 2016 at 5:59 pm

    Not singling you out, but why do recipes always call for a cup measurement of butter? It comes in “sticks,” usually (99% of the time) 4 sticks to a pound. Why not say “1 stick of butter”? I’m not going to let the butter soften, spoon it into a measuring cup, check the amount, and then spoon it back out into the recipe mix.

    Alternately, ounces could be used, since usually each stick is 4 ounces. Even tablespoons could be cited more effectively since a lot of butter wrappers have Tbs. markings. But “1/4 cup”?

    Sorry. I’m cranky. It’s been a long day…. (sigh)….

    • Hilah on March 31, 2016 at 7:26 pm

      Hey RD,
      It’s because butter doesn’t come in sticks in other parts of the world and whenever I write a recipe measuring in sticks, I invariably get questions from Europeans about how much is a stick. Since most people in the US know that a stick of butter = 1/2 cup = 8 tablespoons, this is a way to write it so everyone can understand.

    • Laura Ritter on June 10, 2019 at 8:46 pm

      Every stick is a half a cup. Read the paper it comes in.

    • Nicki on July 29, 2019 at 10:32 pm

      Yiu dont have to smush butter into a measuring cup, you can either weigh your ingredients or do simple math. In the US butter normally comes in a 4 oz stick. 2 sticks is equivalent to 1 cup. If you get half sticks you’d use 4 whole sticks

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