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Chili Butter


  • 2 cups salted butter
  • Finely minced chilies
  • 1 heaping tablespoon dried oregano
  • 2 heaping tablespoons crushed garlic


  • When the butter is room temperature, mix all the ingredients.
  • Line a mould of choice with parchment paper or roll into a log.
  • Place in fridge for about an hour to set.
  • Remove from mould and wrap in parchment paper and store in fridge or freezer.