Avocado chilli flavoured butter

Avocado chilli flavoured butter

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About this recipe: Add a kick to barbecued steaks or grilled fish with a slice of this wonderful spicy avocado flavoured butter. The great thing about flavoured butters is that they can be made in advance and kept in the fridge for up to a month.

Mitchell Reed

Serves: 8 

  • 2 avocados - halved, pitted and peeled
  • 4 tablespoons butter, at room temperature
  • 2 jalapeno chilli eppers, chopped
  • 1 lime, zested and juiced
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • salt and freshly ground black pepper to taste

Prep:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr15min 

  1. Place avocados, butter, chilli peppers, lime zest, lime juice, cumin, paprika, salt and black pepper in a food processor; pulse until blended and smooth, 1 to 2 minutes.
  2. Place a large piece of cling film or greaseproof paper on your work surface. Scoop avocado mixture out into centre of the cling film. Fold bottom edge of cling film over mixture and roll into a log, twisting ends to seal. Chill until firm to the touch, about 2 hours in the fridge or 1 hour in the freezer. Slice into discs and serve on top of barbecued steaks, prawns or chicken.

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