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 savory foods.
It’s sweet, spicy, tangy, rich and creamy. Yes, all at once!
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.
Hatch Chile Season
Hatch Chile season is only six to eight weeks long, so you have to get them while you can.
Hatch Chile roastings happen throughout their season each year, all over the United States. You can find one near you here.
At the roastings, you can get a huge box of the chiles and they’ll roast them for you on the spot. (They’re also fantastic raw.)
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.
Hot or Mild Hatch
- Hatch chiles are one of the few chiles that are actually labeled “hot” or “mild.”
- Not all stores however, label them — so be sure to ask. And if they’re not, most produce departments will let you taste one to check the level of heat.
Recipe Tips and Substitutions
- I love using hot Hatch Chiles for this recipe, but if you prefer less heat, mild would also be delicious.
- If you use mild, 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, or roast them yourself by following this step-by-step guide for How to Roast a Pepper.
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
Ingredients
- 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
Instructions
- 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.
Notes
Chef Mimi says
This looks really wonderful and could be used in so many ways. I immediately thought of mashed potatoes! And then steaks. And shrimp…