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Pepper Butter Recipe

Pepper Butter Recipe recipe image
This vibrant pepper butter combines the sharp heat of serrano or jalape&# 195;±o peppers with the warm, earthy notes of fresh ginger. Infused into a rich base of vegetable oil, ghee, or melted butter, it creates a glossy, flavorful condiment that elevates simple dishes. The mustard and fennel seeds add subtle crunch and aromatic complexity, making this sauce perfect for drizzling over roasted vegetables, stirring into rice, or melting over grilled meats. It offers a quick, homemade alternative to store-bought chili oils, delivering a balanced kick of heat and savory richness. Ideal for weeknight dinners or as a finishing touch for international-inspired meals.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 129.1
Dietary: Gluten-free, Vegetarian
Description
This vibrant pepper butter combines the sharp heat of serrano or jalape&# 195;±o peppers with the warm, earthy notes of fresh ginger. Infused into a rich base of vegetable oil, ghee, or melted butter, it creates a glossy, flavorful condiment that elevates simple dishes. The mustard and fennel seeds add subtle crunch and aromatic complexity, making this sauce perfect for drizzling over roasted vegetables, stirring into rice, or melting over grilled meats. It offers a quick, homemade alternative to store-bought chili oils, delivering a balanced kick of heat and savory richness. Ideal for weeknight dinners or as a finishing touch for international-inspired meals.
Ingredients
  • 1 Serrano or jalapeño chile pepper
  • Inch-thick slice of ginger
  • 2 Tablespoons vegetable oil, ghee, or melted butter
  • 1/2 teaspoon yellow mustard seeds
  • 1/2 teaspoon fennel seeds
Directions
  1. 1
    Finely mince the serrano or jalapeño pepper, removing seeds if less heat is desired.
  2. 2
    Peel and finely grate or mince the inch-thick slice of ginger.
  3. 3
    In a small saucepan or skillet, heat the vegetable oil, ghee, or melted butter over medium-low heat.
  4. 4
    Add the mustard seeds and fennel seeds to the warm fat; cook for 1-2 minutes until the mustard seeds begin to pop and release their aroma.
  5. 5
    Stir in the minced pepper and ginger; sauté gently for 2-3 minutes until fragrant but not browned.
  6. 6
    Remove from heat and let cool slightly before using or storing.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 129.1kcal
% Daily Value *
Total Fat 8.3g13%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 5.0mg1%
Total Carbohydrate 16.0g6%
Dietary Fiber 6.2g25%
Sugars 0.7g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in an airtight jar in the refrigerator for up to 1 week. The butter or oil may solidify when cold; let it sit at room temperature for a few minutes before using.

Variations: Adjust the heat level by using a milder jalapeño or a hotter serrano. Add garlic cloves or cilantro stems for additional flavor complexity.

Tips: If using ghee or butter, ensure the heat is low to prevent burning the dairy solids. The seeds can be left whole for texture or ground beforehand for a smoother sauce.

Keywords: pepper butter, chili oil, ginger butter, infused butter, spicy sauce, serrano pepper, jalapeño, mustard seeds, fennel seeds, ghee, vegetable oil, condiment, finishing oil, aromatic, quick recipe, homemade, savory, heat
Read it online: https://www.chefs-mate.com/recipe/pepper-butter-recipe-7/