If you have followed my blog, you’ll know that I have become obsessed with Calabrian chili products. You can buy them in jars whole, or pureed into a pesto-like mixture. Calabrian chili peppers are spicy, but not overly so. Although I do like spicy food, the older I get, it doesn’t agree with me, but I found that I can use Calabrian peppers in my recipes without any problem. As well as adding heat to any recipe they are added to, they also add a lot of flavor.
I find that I can use these chili peppers in many of my favorite dishes, including meat marinades and sauces, pasta sauce, and egg dishes, to name just a few. You can find the jars of Calabrian peppers at many specialty food stores, although I buy mine from Amazon.com. (See link below recipe)
While searching for more recipes that use these peppers, I found a butter recipe on Bon Appetit and was intrigued. I made my version of this butter two weeks ago and am using it on everything. I recently made a grilled shrimp dish and tossed the shrimp in the butter after they were cooked, and they were delicious with just enough of a bite of heat to keep them interesting.
I also love to top grilled meat and poultry with a dab of this butter before serving. My husband, who has never found a pepper too hot to handle likes to slather this butter on slices of crusty, Italian bread to enjoy as a snack. The possible ways you could use this butter are endless, and I am going to try it on fried eggs this weekend!
This butter makes quite a large quantity, so I divided the recipe in two and froze half. The butter will keep well in the refrigerator for at least a week, but if you do not think you can use it up in that time, I’d suggest freezing some as I did to use within three months. You can adjust the amount of heat you want in your butter by simply removing more or fewer seeds with you cut the peppers. The more seeds you include, the spicier your butter will be.
- 2 Tablespoons Olive Oil
- 1 (10 Ounce) Jar Oil-Packed Calabrian Chiles, Drained (See Link Below Recipe)
- 1 Medium Onion, Chopped
- 1 Head Of Garlic, Cloves Peeled & Chopped
- 1 Pound Unsalted Butter, At Room Temperature
- 1/2 Cup Oil-Packed Sun-Dried Tomatoes, Drained
- Zest From 1 Medium Lemon
- 2 Tablespoons Fresh Lemon Juice
- 1 Teaspoon Dried Oregano
- Salt & Pepper
- 1/4 Cup Fresh Parsley Leaves
- Cut the stems off of the peppers and remove as many seeds as you wish. (See Notes Above)
- Heat the oil in a frying pan over medium heat.
- Add the onion, and cook until translucent, about 10 minutes.
- Add the garlic and cook until fragrant, about 2 minutes.
- Cool the onion and garlic completely.
- Place all of the butter ingredients except the parsley in a food processor or blender and puree until smooth.
- Add the parsley and pulse until the parsley is finely chopped.
- Transfer the butter to an airtight container and store in the refrigerator.
Adapted from Calabrian Chile Pepper Butter on Bon Appetit.
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Nutrition Information:Yield: 16 Serving Size: 2 Tbs
Amount Per Serving: Calories: 235Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 61mgSodium: 23mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g