calabrian-chile-butter.json

{
    "directions": [
        "Heat oil in a medium skillet over medium-low. Cook chiles, garlic, and shallots, stirring occasionally, until soft but without taking on color, 10\u201312 minutes; let cool completely.",
        "Transfer chile mixture to a blender, add butter, and blend to combine. Add scallions, cilantro, parsley, lemon zest, lemon juice, oregano, mustard, paprika, and 2 Tbsp. salt. Pulse to combine. Taste and add more salt if needed.",
        "Chile butter can be made 1 week ahead. Cover and chill."
    ],
    "ingredients": [
        "2 tablespoons olive oil",
        "1 (10-ounce) jar oil-packed Calabrian chiles, drained, seeds removed",
        "3/4 cup chopped garlic (about 1 head)",
        "3/4 cup chopped shallots (about 2)",
        "1 pound (4 sticks) unsalted butter, room temperature",
        "2 scallions, dark green parts only, chopped",
        "1/4 cup chopped cilantro",
        "1/4 cup chopped parsley",
        "1/2 teaspoon finely grated lemon zest",
        "2 tablespoons fresh lemon juice",
        "2 teaspoons chopped oregano",
        "1/2 teaspoon ground mustard",
        "1/2 teaspoon smoked paprika",
        "2 tablespoons kosher salt, plus more"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chile Pepper",
        "Condiment/Spread",
        "Butter",
        "Cilantro",
        "Parsley",
        "Oregano",
        "Garlic",
        "Mustard"
    ],
    "title": "Calabrian Chile Butter",
    "url": "http://www.epicurious.com/recipes/food/views/calabrian-chile-butter"
}