Go Back
–+ servings
Chilled roll of Roasted Jalapeño Cowboy Butter with some slices cut.
Print Recipe
No ratings yet

Roasted Jalapeño Cowboy Butter

Elevate your meals with Roasted Jalapeño Cowboy Butter. Perfect for steaks, chicken, and vegetables with a spicy twist.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dip, Spread
Keyword: Jalapeño Cowboy Butter, Roasted Jalapeno Cowboy Butter
Servings: 1 cup (just under)
Calories: 130kcal
Author: Amanda Rettke--iamhomesteader.com

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.

Nutrition

Serving: 2tablespoons | Calories: 130kcal