According to Bon Appetit, this “spicy, bright Calabrian chile butter is the greatest secret-weapon condiment that ever lived.” I don’t think they’re exaggerating by too much either. I’ve used it on toast with anchovies, roasted vegetables, and even grilled oysters.
- 1 cup room-temperature unsalted butter
- ¼ cup chopped jarred Calabrian chiles (including seeds and any oil that clings to the peppers)
- 2 teaspoon finely grated lemon zest
- ½ teaspoon minced garlic
- 1–2 pinch kosher salt (or to taste)
Place butter, chopped Calabrian chiles, lemon zest, and minced garlic in a food processor. Season with kosher salt and pulse until the butter is smooth and bright orange with some visible flecks of chile. Use immediately or cover and refrigerate. Bring to room temperature before using.