Roasted Garlic and Chili Butter Recipe

Melt this rich and slightly spicy butter over grilled lamb or beef, or drizzle over seafood such as shrimp, lobster, or salmon. It too is great as an alternate on bread, replacing garlic butter.


½ stick unsalted butter, softened
1 large fresh poblano pepper
6 large whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil
1 teaspoon pure, quality chili powder
6 large whole unpeeled


Toast the poblano pepper under a preheated broiler until the skin is slightly charred, turning often. Steam the pepper in a paper bag until cool. Rub off the charred skin and remove stem and seeds. Finely chop the chili.

Preheat the oven to 375 °F. In a small oven-proof dish, mix the garlic cloves and olive oil. Bake until they are soft for about 20 minutes, turning once or twice. Cool to room temperature. Peel the garlic cloves, and reserve the olive oil.

In a medium bowl, mash together the butter, chopped chili pepper, garlic, garlic oil, and chili powder. Transfer the mixture into a storage container, and store for up to 3 days in the refrigerator, or up to 3 months in the freezer. Soften to room temperature before serving.

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