Jalepeno Butter

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By Darren Purchese

Delicious with a hint of smokiness from the paprika this flavoured butter is a standout. So many uses including: slathered on roasted corn, on top of a steak, served with bread or to elevate your breakfast game like our Sourdough with Jalepeno Butter, Avocado, Pico de Gallo, Parmesan and Crispy Chilli Oil. Make a batch and freeze if it’s not used up for a handy flavour bomb when you need it. We have used the creamy and amazing Mascarpone from our friends at That's Amore Cheese.

 

Time

0

hour

30

minutes

Degree of Difficulty

Easy

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Ingredients

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4 jalapeño
 olive oil
 salt flakes
 smoked paprika flakes
250g unsalted butter, softened
15g parsmesan, fine grated
½ lime or lemon juice
40g mascarpone
1

 

2

Pre heat your oven to 200C and cut the jalapeños lengthways, place them onto a baking tray and drizzle with olive oil. Season with salt and smoked paprika flakes and place into the oven. Bake for 15 minutes or until well roasted with crispy edges.

 

3

Leave to cool for 5 minutes before blitzing in a blender until you have a coarse paste. Add the butter to the blender with the cheese and blend until the butter lumps are gone and the jalapeño paste has dispersed.

 

4

Open the blender and season with salt, lime or lemon juice and add the mascarpone. Blitz again and serve at room temperature or chill for later.

 

 

5

Breakfast suggestion: Toasted Sourdough with Jalapeño Butter, Avocado, Pico De Gallo, Parmesan and Crispy Chilli Oil.

 

1
0 hours 0 minutes

2
0 hours 0 minutes

Pre heat your oven to 200C and cut the jalapeños lengthways, place them onto a baking tray and drizzle with olive oil. Season with salt and smoked paprika flakes and place into the oven. Bake for 15 minutes or until well roasted with crispy edges.

3
0 hours 0 minutes

Leave to cool for 5 minutes before blitzing in a blender until you have a coarse paste. Add the butter to the blender with the cheese and blend until the butter lumps are gone and the jalapeño paste has dispersed.

4
0 hours 0 minutes

Open the blender and season with salt, lime or lemon juice and add the mascarpone. Blitz again and serve at room temperature or chill for later.

 

5
0 hours 0 minutes

Breakfast suggestion: Toasted Sourdough with Jalapeño Butter, Avocado, Pico De Gallo, Parmesan and Crispy Chilli Oil.

Recipe Tags butter, jalapeno, mascarpone