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Hot Chili Pepper Butter

Posted by Solitary Dancer on October 12, 2007

Hot Chili Pepper Butter


8 ounces sweet unsalted butter
2 green chili peppers, roasted and pureed
3 garlic cloves, pureed
1 tablespoon fresh chives, chopped
1/4 teaspoon cayenne
3 drops lemon juice
1/4 teaspoon fresh ground pepper


   1. Let butter soften to room temperature.
   2. Beat in other ingredients.
   3. Pack butter into molds or crocks or form balls with a melon baller.
   4. Chill for at least 3 hours before serving.
   5. Can be stored for up to 1 month in the refrigerator or 3 months in the freezer.


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