Servings: 1 cup

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Chile Butter


2 Frieda’s Yellow Caribe Chiles
1 or 2 Frieda’s Jalapeno Chiles
1/2 pound (2 sticks) butter, softened
1 green onion, finely chopped
1 1/2 teaspoons chopped Frieda’s fresh Basil or 1/2 teaspoon dried basil, crushed
Ground black pepper to taste


Preheat broiler. Pierce each pepper near stem end with a knife. Arrange peppers on a lightly greased baking sheet; roast, turning frequently with tongs, till all sides of peppers are blistered (but not black). Remove from oven; place peppers in a brown paper bag to soften skins. Let stand 15 minutes; slip skins off. Slit all chiles; discard veins and seeds.  Chop finely. Mash butter; mix in chopped chiles, onion and basil.  Season to taste with ground black pepper. Serve with hot breads or steamed vegetables.