Chipotle-Cilantro Butter
This spicy butter adds a Tex-Mex twist to a sauteed pork chop or grilled steak or some pleasant heat to baked sweet potatoes or steamed corn
Ingredients
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1/2 cup unsalted butter, softened to room temperature
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1/2 cup chopped fresh cilantro
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1 chipotle chile (from a can of chipotles in adobo sauce), minced, plus 1 tablespoon adobo sauce; or to taste
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2 teaspoon fresh lime juice
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
Directions
1.
Combine all of the ingredients in a small bowl and mash together with a fork or wooden spoon until the mixture is well combined (or pulse in a food processor). Form into a log shape in plastic wrap, parchment, or waxed paper (tightening the ends as if it were a sausage) and refrigerate for up to two weeks or freeze for up to three months.
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Recommended Recipe:
Lemon-and-Herb-Rubbed Pork Chops
The rub is just moist enough to cling to the chops easily. The recipe makes exactly the right amount for four thick chops.
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