Calabrian Chilli Butter

Ingredients for Calabrian Chilli Butter

• 2 tablespoons olive oil

• 1 (275g) jar oil-packed Calabrian chillies, drained, seeds removed

• 110g chopped garlic (about 1 head)

• 90g chopped shallots (about 2)

• 450g (4 sticks) unsalted butter, room temperature

• 2 spring onions, dark green parts only, chopped

• 1/4 cup chopped coriander

• 1/4 cup chopped parsley

• 1/2 teaspoons finely grated lemon zest

• 2 tablespoons fresh lemon juice

• 2 teaspoons chopped oregano

• 1/2 teaspoons ground mustard

• 1/2 teaspoons smoked paprika

• 2 tablespoons kosher salt, plus more

Heat oil in a medium skillet over medium-low. Cook chillies, garlic, and shallots, stirring occasionally, until soft but without taking on colour, 10–12 minutes; let cool completely.

Transfer chilli mixture to a blender, add butter, and blend to combine. Add spring onions, coriander, parsley, lemon zest, lemon juice, oregano, mustard, paprika, and 2 tablespoons salt. Pulse to combine. Taste and add more salt if needed.

Chilli butter can be made 1 week ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.