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Chipotle Butter

Scott Phillips

Yield: Yields about 8 tablespoons.

You’ll find chipotles—smoked jalapeños—canned in adobo sauce in the Mexican or imported food section of well-stocked supermarkets. This butter is a topping for Latin-Style Flank Steak, but it’s also delicious on hamburgers, grilled pork tenderloin, and corn on the cob. Well-wrapped, it will keep in the freezer for up to a month.


  • 1/4 lb. (1/2 cup) unsalted butter, completely softened at room temperature
  • 2 canned chipotle chiles in adobo, stemmed, seeded and minced
  • 2 Tbs. fresh lime juice
  • Scant tsp. ground cumin
  • 1/2 tsp. kosher salt; more to taste

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 110
  • Fat Calories (kcal): 100
  • Fat (g): 12
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 30
  • Sodium (mg): 150
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • In a small bowl, cream the butter with a wooden spoon until smooth. Add the chipotles, lime juice, cumin, and salt, blending until evenly incorporated. Taste and add more salt if needed. Using plastic wrap to shape and smooth, mold the butter into a log about 1-1/2 inches in diameter. Wrap well in plastic and transfer to the refrigerator (or freezer, if you’re in a nurry) to firm.


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