Chile-Lemon Butter | Component Cooking

This chile-lemon butter comes together quickly, be made from various ground and crushed chiles, and helps add a lovely flare to all kinds of dishes.



½ cup unsalted butter

1 teaspoon sweet paprika

1-2 teaspoons crushed red chiles (your choice heat-wise)

2 teaspoons lemon zest or 1 tablespoon minced preserved lemon

1 teaspoon finishing salt


  • Melt the butter in a small pan over medium-low heat. Once the butter has melted, stir in the sweet paprika and crushed red chiles. Let cook until the flavor of chiles is noticeable, then remove the butter from the heat and stir in the lemon and salt.
  • Fill a bowl with ice that can fit a smaller bowl inside. Nestle the smaller bowl on the ice and add the butter to that bowl. Using a spoon or wooden spatula, stir the butter until it returns to room temperature and has solidified into a soft butter.
  • Transfer to a storage container and keep in the refrigerator for up to a week.