• Find a retailer
  • Blog
  • Remanufactured Products
  • Register a product
  • United States

Be the first to know about our product releases!

  • facebook
  • instagram
  • youtube
  • pinterest

© 2025 Breville Pty Limited. All rights reserved.

  • Register a Product
  • Support Center
  • Breville Innovation Program
  • FAQ
  • Warranty
  • Return Policy
  • Retailer Terms & Conditions
  • Promotional Terms & Conditions
  • Job Candidate Policy
  • Careers
  • Open Source Acknowledgments
  • Breville Cookware Chemicals Disclosure
  • the Fast-Track Barista Pack T&Cs

  • About Us
  • Patents
  • Breville Affiliates Program
  • Diversity & Inclusion
  • Social Responsibility
  • Modern Slavery Act
  • Terms Of Use
  • EULA
  • Privacy Notice
  • Cookie Notice
  • Site Map

© 2025 Breville Pty Limited. All rights reserved.

back12back
Smoked Chili Butter
the Breville Test Kitchen

the Breville Test Kitchen

Smoked Chili Butter

time

1 hr 20 mins total time

activetimeIII

20 mins active time

easy

Easy

user

Makes 5 oz

Ingredients


Measurements:

  • unsalted butter icon
    4 oz unsalted butter

    at room temperature

  • clove garlic icon
    2 cloves garlic

    minced

  • 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
    Salt

    to season

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

Instructions

  • 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
Sauces/dips/condiment
All
Gluten Free
Vegetarian
american
Share with friends

Similar Recipes

  • Smoked Pork Ribs with Coleslaw
    2 hours 40 minutes total time2h 40m
    ·Active time 40 minutes40m
    Food & Drink Smokers

    Smoked Pork Ribs with Coleslaw

  • Smoked Anchovy Butter
    1 hour 10 minutes total time1h 10m
    ·Active time 10 minutes10m
    Food & Drink Smokers

    Smoked Anchovy Butter

  • Smoked Tomato Butter
    1 hour 10 minutes total time1h 10m
    ·Active time 10 minutes10m
    Food & Drink Smokers

    Smoked Tomato Butter

  • Smoked Roasted Garlic Aioli
    50 minutes total time50m
    ·Active time 15 minutes15m
    Food & Drink Smokers

    Smoked Roasted Garlic Aioli

  • Smoked Chili Jam
    1 hour 25 minutes total time1h 25m
    ·Active time 15 minutes15m
    Food & Drink Smokers

    Smoked Chili Jam

the Smoking Gun®
the Smoking Gun® Product Details

the Smoking Gun®

Shop