YaYa’s Jalapeno Butter
Ingredients
- 1-3/4 inch cube of fresh gingerroot
- 2 large cloves garlic
- 1 to 2 large jalapeno peppers seeded
- 1/4 cup loosely packed cilantro leaves
- 1/2 cup butter softened
Instructions
- In a food processor, combine gingerroot, garlic, and peppers; process until finely chopped.
- Add cilantro and process until blended. Stir in butter.
- On waxed paper or plastic wrap, shape into a 6-inch log.
- Seal tightly and chill until serving time or freeze for up to 3 months.
- Place a slice on top of each hot piece of fish when ready to serve.
Yaya’s Tips for Success
To get the most flavor from this compound butter, be sure to use fresh ginger and garlic. It really does make a difference! I like to taste a tiny dab before wrapping it up. If your jalapeños are extra spicy, use just one. Or leave a few seeds in if you want to turn up the heat.
- Make sure the butter is soft but not melted. This helps everything mix smoothly.
- Wear gloves when handling the jalapeños if you’re sensitive to spice.
- Let the butter sit at room temp for about 10 minutes before slicing if it’s been in the fridge.
- Store leftovers in the freezer in a zip-top bag for easy grab-and-go flavor.
Yaya’s Customization Ideas
You can easily make this jalapeño butter your own depending on what you’re servin’ it with. While it pairs beautifully with salmon, it’s also wonderful melted over shrimp, grilled corn, or even roasted sweet potatoes. If cilantro’s not your favorite, fresh parsley or chives can step in just fine. And for a citrusy twist, try addin’ a teaspoon of lime zest before blending in the butter.
- Add lime juice or zest for brightness
- Use red chili instead of jalapeño for a different flavor
- Swap cilantro for parsley if preferred
- Add a pinch of salt if using unsalted butter
Yaya’s Original Recipe Card
