Friday Flowers: Lemon Blossoms and Hatch Chile-Agave Compound Butter Recipe

by valentina on August 9, 2013

Post image for Friday Flowers:  Lemon Blossoms and Hatch Chile-Agave Compound Butter Recipe

A lot of things in my life make me smile.  Some are big . . .

When my mom says she’s having a good day.

When my boys feel proud of themselves.

The sound of my boys laughing together.

My sweet brother.

And some are little . . .

When my dog is peacefully sleeping with all fours in the air.

When my husband sneaks my favorite ice cream into the freezer for me.

When my lemon tree blooms for the first time all year.

And Hatch Chile season, of course!  (It’s especially precious, as it’s only 6 to 8 weeks long.  Get them while you can!)

Hatch Chile roastings are starting this weekend and are happening all over the U.S. Look for a roasting in your city here.

This Hatch Chile-Agave Compound Butter is amazing on grilled corn, broiled fish, sautéed chicken, and a toasty slice of rustic bread.

Did anyone try the Hatch Chile-Tequila Chicken Tostadas we made over the weekend?  So good!

You can find out more about Hatch chiles at Melissa’s Produce.

P.S. I’m also smiling because it’s Friday Flowers!  Find out what it’s all about here.

Hatch Chile-Agave Compound Butter Recipe

Prep Time: 10 minutes

Yield: Makes 1 cup

Recipe

1 cup (2 sticks) unsalted butter, softened

2 roasted "hot" Hatch chiles, skin and seeds removed (Here's how to roast the peppers.)

1 tablespoon agave nectar

1 teaspoon fresh lemon juice

1/4 teaspoon sea salt

  1. Add the softened butter to a medium-sized mixing bowl.
  2. Chop the chiles as finely as possible and add them to the butter, along with the agave, lemon juice and salt.
  3. Mix until it's completely smooth, and all of the ingredients are fully incorporated.

Notes

I love the hot Hatch chiles for this recipe -- of course if your prefer less heat, mild would also be delicious. These are one of the few chiles that are often labeled "hot" or "mild." Not all stores however, label them -- so be sure to taste a bit before using them.

http://cookingontheweekends.com/2013/08/friday-flowers-lemon-blossoms-and-hatch-chile-agave-compound-butter-recipe/

This is not a sponsored post.  Melissa’s Produce sent me Hatch chiles for recipe testing, and all opinions are my own.

Don’t forget to enter my “Share The Love” Cooking Giveaway!”  Ten fantastic foodie prizes!

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{ 9 comments… read them below or add one }

Geez Louise! August 9, 2013 at 2:53 pm

gratitude… so simple but yet sometimes it is that change of our mindset that changes EVERYTHING!

Reply

valentina August 10, 2013 at 6:16 am

so true! xo

Reply

sippitysup August 10, 2013 at 7:18 pm

Another winner. GREG

Reply

Deb August 11, 2013 at 6:50 pm

Waiting for Hatch Chilies at my local grocery store, coming this week I’m told.
I practice gratitude each day. It has changed my life!

Reply

Colette August 12, 2013 at 3:54 pm

This butter terrifies me
because
I won’t be able to stop eating!

Reply

Ash-foodfashionparty August 12, 2013 at 7:14 pm

What a lovely post. The compound butter would be perfect on some scones..

Reply

valentina August 14, 2013 at 7:02 pm

Thanks so much! A scone sound perfect right now! :-)

Reply

David August 13, 2013 at 1:11 pm

I am with Colette – I don’t think I will be able to stop eating it! My chiles from Hatch shipped yesterday and I am so excited. Will this be the first thing I make with them? (My chocolate yogurt mixture is cooling in the fridge now… It will be your frozen yogurt for dessert tonight!)

Reply

valentina August 14, 2013 at 7:05 pm

David, so cool your chiles are being sent directly from Hatch to you! Love that.

Reply

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