A smoky, citrusy compound butter made with chipotle, cumin, garlic, Dijon mustard, fresh herbs, and lime. Rich and savory with just enough heat and acidity, this butter is especially good melted over grilled steak, shrimp, chicken, corn, potatoes, and roasted vegetables.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh cilantro, finely chopped
• 2 teaspoons garlic, very finely minced or grated
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh lime juice
• 1 teaspoon lime zest, finely grated
• 3/4 teaspoon chipotle powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 1/4–1/2 teaspoon kosher salt, to taste
• 1/2 teaspoon Worcestershire sauce

Instructions

1. Place the softened butter in a medium bowl and stir until smooth and creamy.
2. Add the chives, cilantro, garlic, Dijon mustard, lime juice, lime zest, chipotle powder, cumin, black pepper, smoked paprika, kosher salt, and Worcestershire sauce.
3. Mix thoroughly until the herbs, spices, and seasonings are evenly distributed throughout the butter.
4. Spread a small amount on a piece of warm bread and taste. Adjust the salt, chipotle, or lime as desired.
5. Spoon the butter onto a sheet of parchment paper or plastic wrap. Shape it into a log approximately 1 1/2 inches in diameter.
6. Wrap tightly and refrigerate for at least 1 hour, or until firm. For the best flavor, refrigerate overnight before serving.
7. Slice into coins as needed. For the cleanest slices, cut the chilled butter with a warm knife.
8. Allow the butter to soften for about 10 minutes before serving if a softer, creamier consistency is desired.

Cook’s Notes

For a hotter version, increase the chipotle powder to 1 teaspoon.

If using salted butter, omit the kosher salt initially and season to taste after mixing.

For beef, increase the Worcestershire sauce to as much as 1 teaspoon for a deeper savory flavor.

For steak, place about 1 tablespoon of Southwestern Cowboy Butter on each steak immediately after it comes off the grill. Allow the butter to melt over the meat while the steak rests.

For particularly smooth, even distribution of garlic flavor, grate the garlic with a microplane rather than mincing it.

The butter can be refrigerated in an airtight container or tightly wrapped log for up to 1 week.

For longer storage, freeze for up to 3 months. The butter can be frozen as a whole log or sliced into individual portions before freezing.

Serving Suggestions

Serve Southwestern Cowboy Butter with:

• Grilled ribeye, New York strip, or filet mignon
• Grilled shrimp, lobster, or crab
• Grilled or roasted chicken
• Pork chops or pork tenderloin
• Corn on the cob
• Baked, mashed, or roasted potatoes
• Grilled asparagus, zucchini, broccoli, or peppers
• Warm crusty bread or grilled sourdough

For a simple appetizer, spread softened Southwestern Cowboy Butter generously over warm toasted sourdough or crusty bread.

Beverage Suggestions

With steak or pork, pair with Cabernet Sauvignon, Malbec, Zinfandel, or a smoky mezcal cocktail.

With shrimp, lobster, or other seafood, pair with Sauvignon Blanc, a crisp Mexican lager, or a classic margarita.

For a nonalcoholic pairing, serve with sparkling lime water, citrus iced tea, or fresh limeade.,