Hatch Butter

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Hatch Compound Butter


2 Roasted Hatch chiles, heat level of your choice

2 Cloves garlic

1 Stick (1/2 lb) salted butter, softened


  1. Finely chop roasted Hatch chiles and garlic.
  2. In a small bowl, smash softened butter and mix in chiles and garlic.
  3. Season with salt and pepper to taste.
  4. 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.