Chris Neidecker wrote:
[snip]
> For chile lime butter
> 1/2 stick (1/4 cup) unsalted butter, softened
> 1 tablespoon finely chopped shallot
> 1 teaspoon finely grated fresh lime zest
> 2 teaspoons fresh lime juice
> 1 teaspoon minced fresh Thai or serrano chile (preferably
> red), including seeds
> 1/2 teaspoon salt
> [snip]
> Make chile lime butter:
> Stir together butter, shallot, zest, lime juice, chile,
> and salt in a bowl.
> [snip] Cooks' note:
> Chile lime butter can be made 1 day ahead and chilled,
> covered. Bring to room temperature before using.
>
This sounds great, thanks. I am already imagining several uses for it.