You are going to want this Hatch Chile Butter Recipe at the ready. Its sweet-spicy flavor is fantastic to add to toast, pasta, chicken, fish, steak, corn, and then some!
Hatch Chile Butter is a compound butter that can add deliciousness to an abundance of savory foods.
It's incredibly easy to make and you'll use it all the time.
From your morning bagel to seared scallops for dinner, it'll enhance it all.
What is a compound butter?
Compound butters are butters that have additional flavors or ingredients added to them. A few more of my favorite compound butters are here.
- unsalted butter - I usually cook and bake with unsalted butter so I can better control how much salt goes in the recipe.
- Hatch Chiles - Hot, medium or mild, depending on preference. Hatch chiles are almost always marked with their heat level where they're sold.
- lemon juice
- Kosher salt - I cook with Kosher salt because I like its larger flake size and it usually doesn't contain additives. (If you use table salt, use half the amount.)
(See recipe card below for quantities.)
- Hatch Chiles. I love using hot Hatch Chiles for this recipe when they're in season, but if you prefer less heat, mild would also be delicious. And you can substitute Hatch with Anaheim chiles or Poblano chiles.
- Lemon juice. Both lime and orange juice are delicious substitutes for the lemon. If you use orange, omit the honey.
- If you use mild peppers, use a bit less honey. The sweetness is perfect to balance the heat of a hot pepper, but if they're mild, it can be too sweet with the full amount.
- I finely chop the roasted chiles because I like the tiny bites of soft crunch. For a smoother consistency, you can put all of the ingredients in a food processor and blend.
- It's important the butter be completely softened to room temperature before you make this, so the other ingredients incorporate smoothy.
- As for roasting the chiles . . . you can buy them already roasted to save time. During Hatch Chile season (late July through August), they roast them for you at a lot of grocery stores. Here's a guide to find a location near you.
How to Make it
- If you haven't bought your Hatch chiles pre-roasted, here's and easy step-by-step guide for How to Roast and Peel Peppers. When the chiles are roasted they will weigh less, about ¼ pound. Keep this in mind if you purchase them pre-roasted. (It's about 2 large peppers.)
- Very finely chop the chiles and set aside.
- Add the softened butter to a medium-sized mixing bowl. Add the honey, lemon juice, salt and chopped chiles. Mix until it's completely smooth, and all of the ingredients are fully incorporated.
How use Hatch Chile Butter
- Use it to sear scallops, satué shrimp, fish or chicken.
- Melt it over your steak or grilled corn on the cob (my favorite).
- Stir it into your pasta.
- Spread it on bread.
- Finish a sauce with it.
You can find out more about Hatch Chiles and find all sorts of tasty products made with them at Melissa's Produce.
I hope you enjoy this Hatch Chile Butter Recipe spread over everything.
I've written dozens of Hatch pepper recipes over the years. You'll find most of them here.
This is not a sponsored post. Melissa's Produce sent me Hatch chiles for recipe testing, and all opinions are my own.
Hatch Chile Butter Recipe
- 1 cup unsalted butter, softened
- ½ pound Hatch Chiles, roasted, peeled and seeded (see instructions no. 1)
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
- Prepare the chiles. If you haven't bought your Hatch chiles pre-roasted, here's How to Roast and Peel a Pepper. When the chiles are roasted they will weigh less, about ¼ pound. Keep this in mind if you purchase them pre-roasted. (It's about 2 large peppers.) Very finely chop the chiles and set aside.
- Mix the ingredients. Add the softened butter to a medium-sized mixing bowl. Add the honey, lemon juice, salt and chopped chiles. Mix until it's completely smooth, and all of the ingredients are fully incorporated.