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Citrus Chili Butter

Citrus Chili Butter

Ingredients

  • 800 grams
    red finger chilies, half seeded and stemmed
  • 100 grams
    red Thai chilies, seeded and stemmed
  • 90 grams
    kosher salt, plus extra as needed
  • 50 grams
    orange peel, pith removed
  • 25 grams
    garlic, chopped
  • 5 grams
    grapefruit zest
  • 5 pounds
    unsalted cultured butter
  • 31 grams
    lemon zest
  • 27 grams
    Aleppo pepper
  • 21 grams
    orange zest
  • 14 grams
    lime zest

Preparation

Place chilies, salt, orange peel and garlic into a food processor to make red chili ferment. Purée until smooth, transfer to a narrow container and let sit in a warm place for 24 hours. Strain 30 minutes in a chinois. Fold in grapefruit zest.

Meanwhile, beat butter with 64 grams chili; ferment until homogeneous. Fold in remaining ingredients, plus salt to taste. Add to seafood such as seared scallops, or to roast chicken.

Chef Moosah Reaume, Commons Club, Chicago, IL, from Food Fanatics Magazine