There are many reasons why I could never label myself as a paleo purist and butter is one of them. Yes, it’s dairy and no, it’s not Cheat Day Friday, but I cook with butter pretty often; I separate it from milk and cheese, which I do try to limit.
Jalapeño lime butter is one of my favorite things. The jalapeño adds a subtle, light heat to the butter; its definitely more on the mild side, though it’s mighty tasty. You can top it over steak, chicken, fish, any other favorite meat, or some grilled veggies. Yum!
You could also swap out the jalapeño for another pepper to test out different levels of heat!
- 1 jalapeño, stemmed and seeded
- 3 garlic cloves
- ½ cup grass fed unsalted butter, softened
- ½ tbsp fresh lime juice
- 2 tsp lime zest
- 1 tsp kosher salt or to taste
- ¼ tsp freshly ground black pepper or to taste
- cilantro leaves from 2-3 sprigs (optional)
- Finely chop the jalapeño, garlic cloves, and cilantro if you're adding it. You can do this by hand with a knife or add the ingredients to a small food chopper.
- Add the chopped goodies to a bowl with the remaining ingredients and mix until well combined. Cover and refrigerate until it's ready for use. It will keep for at least a week if not longer.