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Chili Lime herb Butter ON Parchment Paper

Chili Lime Butter

dana vento
Prep Time 10 mins
Additional Time 2 hrs
Total Time 2 hrs 10 mins
Cuisine Butter
Servings 1 /4 CUP
Calories 11 kcal

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

Video

Notes

*Edible flowers are optional, I love them for the color, but they won't change your recipe if you cant find them.

HOT TIP **

I used an herb container as I was making a lot of butter that day. If you have a container like this you can reuse it as it makes a perfect size and seals for this butter.
However, if you don't a container use a zippered bag (freezer-style only others allow other odors to permeate through the plastic).
Reference my post for a different type of air-tight container.