Habanero Compound Butter

This is not an intense, light-you-up heat, but a nice subtle burn that lets you know it's there, with a hint of garlic.

Prep Time:
10 mins
Additional Time:
30 mins
Total Time:
40 mins
1 cup butter


  • 1 stick unsalted butter, softened

  • 1 habanero pepper, minced

  • 1 tablespoon chopped fresh cilantro

  • 1 clove roasted garlic, minced

  • 1 pinch salt to taste


  1. Mix butter, habanero pepper, cilantro, garlic, and salt together in a bowl; shape into a log and wrap in plastic wrap.

  2. Refrigerate butter mixture until firm, at least 30 minutes.

Cook's Notes:

If you use salted butter you may not need to add salt.

You can toast garlic on the stove while letting your butter soften. Just cook over medium heat, turning often to keep from burning, until it's soft and lightly browned.

Can also be served in a bowl while still soft, rather than refrigerating.

Editor's Note:

Wear latex gloves when cutting chile peppers to prevent unexpectedly having irritating oil on your fingertips.

Nutrition Facts (per serving)

103 Calories
12g Fat
0g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 103
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 37%
Cholesterol 31mg 10%
Sodium 2mg 0%
Total Carbohydrate 0g 0%
Protein 0g
Vitamin C 1mg 3%
Calcium 4mg 0%
Potassium 9mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.