Mexican Smoked Chili Lime Butter
Fiery and fresh smoked butter with red chili, lime zest, and smoked paprika in Mexican style.
Ingredients(for 0.5 kg)
Instructions
Pre-smoking the chili
30 Min.Halve and deseed the chili peppers. Preheat smoker to 80°C with mesquite and cherry wood chips and lightly smoke the chili halves for 30 minutes. Let cool and finely chop.
Prepare butter
2 Std.Let butter soften at room temperature for 2 hours. Wash lime with hot water, finely zest the skin, and squeeze the juice from half a lime.
Cold smoking the butter
2 Std.Let the smoker cool to cold smoke temperature below 20°C. Fill softened butter into a flat dish and cold smoke for 2 hours using mesquite and cherry wood chips, stirring once after 1 hour.
Finishing
2 Std.Thoroughly combine the smoked butter with chopped chili, lime zest, a squeeze of lime juice, smoked paprika, and sea salt. Shape into a roll, wrap in foil, and refrigerate for 2 hours.
Pro Tip
Always use organic limes, as only untreated skin is suitable for zesting and the flavor will be noticeably fresher and more intense.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.