2 Roasted Hatch chiles, heat level of your choice
2 Cloves garlic
1 Stick (1/2 lb) salted butter, softened
- Finely chop roasted Hatch chiles and garlic.
- In a small bowl, smash softened butter and mix in chiles and garlic.
- Season with salt and pepper to taste.
- Scoop butter onto a rectangular sheet of wax paper or parchment paper. Wrap and roll to form butter mixture into a log. Twist the ends and fold under the log. Place in the refrigerator to chill until firm.
Butter will keep for 5 days in the refrigerator or up to 6 months in a freezer bag in the freezer.