If you love my popular Cowboy Butter, you’re going to love this Roasted Jalapeño Cowboy Butter! Roasting the jalapeños brings out a smoky, slightly sweet flavor and gives the butter a gentle, delicious kick. It’s buttery, packed with fresh herbs, and perfect spooned over steaks, chicken, roasted vegetables, or seafood. Use it right away as a warm drizzle, or chill it into a compound butter log to slice whenever you want a burst of flavor. Be sure to check out more of my delicious cowboy butter recipes next!
Ingredients & Substitutions
- Roasted Jalapeños: Roasting the jalapeño peppers adds smoky sweetness and reduces sharpness. Remove seeds for mild heat, or leave a few in for extra kick. For another buttery, roasted twist, check out my Roasted Garlic Cowboy Butter; it’s just as versatile and full of flavor.
- Unsalted Butter: Use softened butter for easy mixing. Salted butter works too; just skip the extra salt.
- Dijon Mustard: Gives subtle tang; yellow mustard can be a substitute, but changes flavor slightly.
- Fresh Herbs: Parsley, chives, and thyme brighten the butter. Dried herbs can work (use about a third of the amount), but the flavor and color won’t be as vibrant.
- Garlic: Fresh minced garlic is best; garlic powder works in a pinch but tastes less bright.
- Lemon Juice: Adds a tangy balance to the richness of the butter. Fresh is ideal, bottled is fine if needed.
- Paprika, Cayenne, & Red Pepper Flakes: Paprika adds color and mild smokiness, while cayenne and red pepper flakes give heat. Adjust to taste.
- Salt & Pepper: Enhances all flavors; adjust if using salted butter.
FAQs
Can I make this ahead of time?
Yes! Make it into a compound butter log and keep it in the refrigerator or freezer. Slice off what you need whenever you’re ready.
Can I make this without roasting the jalapeños?
Technically, yes, you can add raw, seeded jalapeños directly to the butter. However, we tried that version (even cooking the jalapeño pepper with butter in a skillet) and found it a bit underwhelming. The flavor is sharper and more one-dimensional, without the smoky, slightly sweet depth that roasting brings. Roasting the jalapeños really makes this butter shine.
How spicy is this butter?
It has a gentle kick from the jalapeño and red pepper flakes. You can remove the seeds for milder heat or add more red pepper flakes for extra spice.
Can I use dried herbs instead of fresh?
Fresh herbs taste best, but if that’s all you have, you can use dried. Use about one-third of the amount, and know the flavor won’t be as bright.
What can I put this butter on?
Pretty much anything! Meats, seafood, roasted vegetables, baked potatoes, or even bread. You can also use it as a drizzle or slice it off a chilled log.
How to Use Roasted Jalapeño Cowboy Butter
This jalapeño version of my popular Cowboy Butter is super versatile and adds a little kick to almost anything you cook. Here are some of my favorite ways to use it:
- On Meats: Spoon it over a grilled or pan-seared steak, chicken, or pork chop for instant flavor. For a fun twist, try it with Cowboy Butter Steak Bites.
- With Seafood: Melt it over shrimp or salmon for a spicy, herby boost. It’s amazing on Cowboy Butter Shrimp Scampi or even Bang Bang Shrimp Tacos.
- On Vegetables: Drizzle it over roasted vegetables like green beans, zucchini, or asparagus. Check out Parmesan Green Beans or Roasted Asparagus for a side that pairs perfectly.
- As a Compound Butter: Chill it into a log, slice it, and keep it ready in the refrigerator. Then you can melt it over anything, from baked potatoes to corn on the cob, for a quick flavor boost anytime.
- On Bread or Rolls: Spread a little on warm dinner rolls or a slice of fresh bread for a buttery, spicy snack or side.
How to Store Jalapeño Cowboy Butter
Refrigerator: Store in an airtight container for up to 1 week. If you make a compound butter log, wrap it tightly in parchment paper or plastic wrap to keep it fresh. Slice off what you need when ready to use.
Freezer: You can freeze it for up to 3 months. Wrap the log well in parchment or plastic, then place it in a freezer-safe bag or container. Slice and use straight from the freezer or let it thaw for a few minutes at room temperature.
Tip: If you make a warm drizzle version, store any leftovers in a small container in the refrigerator and gently reheat before drizzling over meats, seafood, or vegetables.
Roasted Jalapeño Cowboy Butter
Ingredients
Roasted Jalapeno
- 2 large jalapeño peppers, stems removed, sliced in half, seeded
- 1 tablespoon extra virgin olive oil
Cowboy Butter
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 tablespoon coarse Dijon Mustard
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 2 teaspoons fresh thyme, leaves only, roughly chopped
- 2 teaspoons garlic, minced
- 1 teaspoon lemon juice
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon crushed red pepper
Instructions
Roasted Jalapeno
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Brush the jalapeño halves with olive oil on all sides and place them cut-side down on the prepared baking sheet.
- Roast for 12 to 15 minutes, or until the skins begin to char slightly.
- Remove from oven and let cool slightly.
- Place the roasted jalapeños on a paper towel and gently press to remove excess surface oil and water.
- Mince the jalapeños finely, then transfer them to a medium bowl for mixing with the butter and other ingredients.
Cowboy Butter
- To the bowl of roasted jalapeno, add the softened butter, Dijon mustard, chives, parsley, thyme, garlic, lemon juice, paprika, salt, pepper, cayenne, and red pepper flakes. Mix until combined.
- To Make Compound Butter: Scoop the cowboy butter onto a piece of plastic wrap. Roll the butter into a log shape, pressing and shaping as you go until the butter is completely wrapped in plastic. Twist the ends of the plastic wrap together and refrigerate until firm (2 hours up to overnight).
- To Make A Butter Dip: Melt the mixture in the microwave in 20-second increments, stirring in between, until fully melted.
- Store in the refrigerator in an airtight container for up to 5 days.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I love a little spice in my food, so I knew I would love this butter. And I did! I can't wait to try it on so many foods!
Elizabeth
Wow, this is fantastic, especially if you like a little heat from jalapeno peppers! This would be absolutely amazing on corn.
Stephanie
I love how the jalapeño gave this cowboy butter just the right amount of kick. And, the herbs made it taste fresh and bright. I think people would use this a lot.
Bella
Love this version of cowboy butter! In fact, I would make it even spicier!
Looking forward to trying the cowboy jalapeño butter.