Chilli & smoked garlic butter

Chilli & smoked garlic butter

By
From
The Hang Fire Cookbook
Makes
600g

We keep a log of this in our freezer and cut off chunks as and when we need it for corn cobs, steak, and smoked and roasted potatoes. Adjust the chilli to your liking. Rehydrate dried chillies fully so they incorporate into the butter well.

Ingredients

Quantity Ingredient
2 ancho chillies, destemmed, deseeded and deveined
2 chipotle chillies
2 tablespoons smoked garlic puree, (see recipe note)
500g softened unsalted butter
2 tablespoons chopped coriander
3 spring onions, finely chopped
2 limes, grated zested
1/2 tablespoon fresh lime juice
1 tablespoon sea salt flakes
1 teaspoon smoked paprika

Method

  1. Bring a small saucepan of water to the boil, add the chillies and simmer over low heat until softened. Drain. Place the softened chillies and smoked garlic purée in a food processor and blitz until smooth. Add the butter, coriander, spring onions, lime zest and juice, salt and paprika, and pulse until completely combined. Transfer the chilli and smoked garlic butter onto a sheet of cling film. Shape into a log, wrap and chill or freeze. The butter will keep for 3–4 days in the fridge and 1 month in the freezer.

On Making Smoked Garlic

  • While your smoker or grill is on, why not slip in a few whole heads of garlic? They will need about 2 hours at 110–121°C. Oak is preferable, but it’s pretty marginal in terms of flavour. Once smoked, the garlic will keep for several weeks in the fridge. Store them in a plastic tub with a tight-fitting lid.
Tags:
barbecue
BBQ
Southern
America
Deep South
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