Don’t just serve food with plain butter. Serve my chili lime herb butter because it is super easy to make, and everything you prepare will taste amazing!
You’ll be using combined flavors of chili and lime to create this butter, and to make it even a little more “fancy,” we’ll share how to add a pop of colors from edible flowers!
Inspiration comes in so many forms when it comes to recipe creation, and this one is loaded with color, fresh herbs, and lime!
But this recipe’s fresh flavors offer an assault of magnificent combinations that don’t stop at herbs!
No matter the occasion, anyone who wants a pop of color on their table definitely needs to make this sophisticated-tasting recipe with simple ingredients!
Table of Contents
Kitchen Essentials You Might Need To Make Butter Flavored With Chili Lime
To be fully transparent, there are no true tools of the trade here, but I will list a few you want to make sure you have to make this easier.
Kitchen essentials
- Small Glass Mixing Bowl (with taller sides)
- Strong Stainless Steel Fork.
- Rubber Scraper.
- Kitchen shears.
- Parchment Paper.
- Air Tight Small Container.
Why You” Love This Butter Flavored With Lime and Chili
Honestly, the spicy herb butter is just plain good.
- You will appreciate the flavor you can savor when you top off popcorn, bagels, and hard crusty bread.
- Make it for football parties.
- Prepare this lime herb butter as Cinco de Mayo Butter
- the butter is amazing on top of chicken and steaks
- Use this for any party, gathering, or special occasion.
- The butter is made up of easy-to-find ingredients
- You can and should make this ahead of time.
But the irresistible taste and pairing of chili and lime flavors create an even more elevated experience when you use it in meat-type recipes.
The key to understanding how this butter elevates your prepared dishes is by making it one time and genuinely savoring the flavor.
Kitchen essentials to make butter flavored with chili lime
- Small Glass Mixing Bowl (with taller sides)
- Strong Stainless Steel Fork.
- Rubber Scraper.
- Kitchen shears.
- Parchment Paper.
- Air Tight Small Container.
Ingredients For Chili Lime Herb Butter
Simple ingredients are best for all my recipes, so it follows my standard protocol.
Big taste, easy-find ingredients!
- Butter Unsalted
- Edible Flowers
- Up To A tablespoon of Chili Lime Powder
- Chives Chopped
- Fresh Lime Zest
- Fresh Flat Parsley Chopped
- Basil Leaf cut up
- Parchment Paper
These are easy-to-find ingredients, and you’ll find that your butter will taste amazing! The edible flowers are optional but truly add color!
How to Make Chili Lime Herb Butter
Step 1: This is for the exterior of the butter, so prep this first and set it aside.
Prep the Parchment Paper For Your Flavored Butter
- Prepare a piece of parchment paper or a silicone mat by adding fresh chopped parsley.
- Next, you will add chives to the parchment paper and follow that with the basil leaf pieces you tear.
- Add a zest of lime, chili, and lime powder and set it aside.
Step 2: Chili and Lime Butter Prep
Place the softened butter in a mixing bowl and add the marigold and snapdragon.
Step 3: Spices and Flavor
Add in chopped chive and lime chili seasoning, then add a zest of lime and parsley.
Step 4: Working With The Butter For The Chili Lime Butter with Herbs
Start by mashing the softened butter with your fork, then mix everything together.
Once the butter is flavored with child lime and all the herbs, remove it from the bowl and roll it into a log.
Step 5: Fresh Herbs and the Exterior Of the Edible Lime and Chili Butter
Place the rolled butter log onto the prepared parchment paper and roll the log into the edible flowers in the chili lime herb mixture to coat the exterior.
Step 6: Cover And Refrigerate The Edible Flowers in Chile Lime Herb
Once you have prepared the butter, cover it in an air-tight container and refrigerate it to use later.
Popular Substitutions
- use cilantro
- use oregano
- try mint
- Add fresh jalapeno
The Inspiration For my chili lime herb butter with edible flowers!
Where I learned that I wanted to make butter flavored with chili lime.
We had taken this insanely over-the-top Las Vegas trip and ate our way through Vegas over 4 days.
My stomach literally could not take on any more food, yet… we ended up in a steakhouse where a masterful chef provided butter that delicately displayed beautiful edible flowers atop and throughout the butter.
Naturally, my culinary girl self came out of her butter wrapped and chatted to Chef.
Wow, did we share concepts for flavored butter combinations?
And today, I share some with you!
What Will I Serve Chili Lime Herb Butter Atop?
- use the butter for bread and rolls
- use this spicy flavored butter for meats and seafood
- Cinco de Mayo is a perfect time to share this homemade butter
- use this on corn-on-the-cob
- baked potatoes
- asparagus
- mushrooms
- corn
- zucchini, and that is the shortlist!
Chili Lime Herb Butter Elevates your Eats!
When this butter is melted atop your veggies and meats, there’s a transition of fine dining defined.
Yet, you could consider chili lime herb butter a rich man’s staple at a poor man’s price!
I will share a great air fryer recipe for lobster with you.
Edible flowers and Chili Lime Flavor a Pop Of Color
If you have not worked with edible flowers before, don’t worry, they are all about the color more than the flavor.
In fact, I don’t think their flavor is the story, but their color brings on a new level of Awesome!
I always find my edible flowers in the produce section by the herbs.
Tips For Great Homemade butter.
Honest, you don’t need to don a chef’s cap to make this packed with flavor chili lime herb butter.
These tips will help you successfully make this butter and feel accomplished.
Chili lime butter is novice-level food prep, but you can mess it up if you don’t use these simple rules.
- Your butter needs to be at room temperature, not microwaved.
- Leave the butter on your counter for about 2 hours ahead, and it will be perfect.
- The butter should be easily maneuvered with a fork or spoon for mixing and incorporating.
A Few More Important Tips for Chili Lime Herb Butter
- If you are making homemade butter, keep it fresh.
- Don’t use butter sticks that you have had in your refrigerator for a while.
- Purchase your herbs fresh as well.
- Avoid jarred herbs other than using them to top off and add color to the mixture.
A Few Things To Note About Making Chili Lime Herb Butter
Let me start with the fact that salted butter is fine; I do!
However, please note if you use salted butter, you don’t need to incorporate dry ingredients with salt.
Perhaps you don’t want a WHOLE stick of butter?
Well, then go ahead and make this in half batches too!
Only make a 1/2 stick! Wahoo, brilliant, right?
Since the recipe is so easy to make, you can make it in half batches and use it on demand.
Store it for up to 4 days before food preparation as long as it’s in an AIRTIGHT container or bag.
We don’t want any transitioning flavors, as we discussed above!
Please note that I also used edible flowers in my butter, and you can too!
1 season that celebrates the combined flavors of chili and lime
Consider this perfect Cinco de Mayo butter too!
After all, many Mexican food has a butter base and combined flavors of chili and lime!
Plus, use this on grilled food at any BBQ summer party like Father’s Day or for Graduations.
It’s sure to become a staple in your refrigerator!
Download the recipe for Chili Lime Herb Butter ↓ ↓
Chili Lime Butter
Ingredients
- 1/2 Stick of Butter Unsalted because salt is added in with the chili lime below at room temperature
- Edible Flowers about 2 Blooms of assorted colors. snapdragons and marigold
- Up To A tablespoon Chili Lime Powder Trader Joe’s (this is truly taste-driven)
- 2 Teaspoons Chives Chopped
- 1 Teaspoon Fresh Lime Zest
- 3 Tablespoons Fresh Flat Parsley Chopped
- 1 Basil Leaf cut up
- Parchment Paper
Instructions
FOR THE EXTERIOR OF THE CHILI LIME BUTTER
- Prepare a piece of parchment paper or a silicone mat (I prefer parchment for this).
- You will be preparing the paper for rolling the butter in after you’ve made it.
- So you don’t want the fresh ingredients to be longer than a 1/2 stick of butter (keep that in mind when you are placing your fresh herbs on the parchment.
- Place the 2 tablespoons of chopped parsley on the parchment.
- Then add a teaspoon of chives.
- Next, the ripped basil leaf.
- Follow that with a good zest of lime across all the scatter.
- Set this aside.
FOR THE CHILI LIME BUTTER
- In a mixing bowl, place softened butter.
- Next, add in a chopped marigold and a snapdragon (chopped).*
- Follow with a teaspoon of chopped chive. (reserve a teaspoon)
- Add in your Lime Chili Seasoning.
- Then a quick ‘once-over’ with a zest of lime, not much, just a one-time down the grater.
- Now add in one tablespoon of chopped parsley.
- Smash the butter with your fork.
- Incorporate all the ingredients, scrape down the sides of the bowl as well.
- Once you have mixed everything together it’s time to form your butter.
- Bring the parchment paper into your workspace.
- Remove the butter from the bowl.
- You will want to work with the butter to form a semi-log like it might be purchased in.
- Then, once formed, roll the butter into the fresh herb mixture making sure to coat it all.
- Now, it’s time to refrigerate and store your butter, until you are ready to use it.
- HOT TIP ** – See below.
- Refrigerate until you are ready to use this.
- Bring to room temperature before serving or using.
- Enjoy~ Dana XO
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