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Nutrition Facts
Serving Size 1 cup 663g Recipe makes 1/2 cup)
Calories 3383
Calories from Fat 3343		(98%)
Amount Per Serving		%DV
	Total Fat 371.5g	571%
	Saturated Fat 234.9g	1174%
	Monounsaturated Fat 96.2g
	Polyunsaturated Fat 14.3g
	Trans Fat 0.0g
Cholesterol 982mg		327%
Sodium 66mg		2%
Potassium 843mg		24%
Total Carbohydrate 24.7g		8%
	Dietary Fiber 3.8g	15%
	Sugars 9.8g
Protein 9.1g		18%
how is this calculated?

Hot Chili Pepper Butter

Recipe #258577 | 3¼ hours | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Nyteglori
Oct 12, 2007

Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for.

1/2 cup (change servings and units)

Ingredients

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

Directions

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 upto 1 month in the refrigerator or 3 months in the freezer.