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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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Reviews (8 reviews)

  • user-461796 | 11/27/2021

    Don't know if anyone else had a problem with the compound butter but I don't see how you can incorporate 2 tablespoons of lime juice into only 1/2 cup of butter .... It did NOT mix in and I had to keep softening more and more butter to try to get it to work. Still at it! I believe the butter to lime juice is way off. ideas anyone?

  • User avater
    MichaelCBullock | 05/21/2019

    Awesome food! Thanks for sharing this!

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