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.

Gallery

Recipe Summary

prep:
10 mins
additional:
30 mins
total:
40 mins
Servings:
8
Yield:
cup butter
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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

103 calories; protein 0.2g; carbohydrates 0.2g; fat 11.5g 18% DV; cholesterol 30.5mg 10% DV; sodium 1.9mg. Full Nutrition