Smoked Chili Butter
1 hr 20 mins total time
20 mins active time
Makes Makes 5 oz, 150g
- ½ cup (4 oz) unsalted butter
at room temperature
- 2 cloves garlic
- 4 (1⅔ oz) Thai green chilies
seeded and coarsely chopped
- 2 tbsp finely chopped cilantro
- 1 tsp finely grated lime zest
- 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.