Smoked Chili  Butter
Breville Test Kitchen

Breville Test Kitchen

Smoked Chili Butter

the Smoking Gun®
the Smoking Gun® Product Details

the Smoking Gun®

1 hr 20 mins total time

20 mins active time


Makes Makes 5 oz, 150g



  • unsalted butter icon
    ½ cup (4 oz) unsalted butter

    at room temperature

  • clove garlic icon
    2 cloves garlic


  • Thai green chilies icon
    4 (1⅔ oz) Thai green chilies

    seeded and coarsely chopped

  • finely chopped cilantro  icon
    2 tbsp finely chopped cilantro
  • finely grated lime zest  icon
    1 tsp finely grated lime zest
  • salt icon

    to season

  • pinch of hickory wood chips icon
    Pinch of hickory wood chips


  • 1Melt 2 teaspoons of the butter in a medium frying pan over medium heat. Add the garlic and chilies. Cook, stirring until softened. Transfer the mixture to a medium bowl and cool to room temperature.
  • 2Add the remaining butter, cilantro and lime zest to the chili mixture. Season with salt and stir to combine. Cover the bowl with plastic wrap.
  • 3Connect the large end of the hose to the Smoking Gun barrel. Add a pinch of wood chips to the burn chamber and place the other end of the hose under the plastic wrap with the opening sitting above the butter. Seal with plastic wrap.
  • 4Turn the smoking gun on to HIGH Speed and ignite the wood chips. Switch to LOW Speed for a few seconds until the bowl is filled with a dense smoke. Switch to OFF position. Remove the hose and reseal the plastic wrap. Infuse for 3 minutes, then stir well.
  • 5Meanwhile, cut a 11 ¾-inch square of parchment paper. Spoon the butter mixture onto the paper in a log shape, about 1 ½-inch in diameter. Roll up in the paper and twist the ends to seal. Refrigerate for 1 hour or until firm. Butter will keep in the refrigerator for up to 2 weeks.
  • 6Cut butter into ½-inch slices and serve over steak, chicken, shrimp or vegetables.
Side dish/Accompaniment
Gluten Free

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