Ingredients:
- cup (2 sticks) unsalted butter, softened to room temperature
- cloves garlic, finely minced
- small fresh jalapeño, seeds and membranes removed, finely minced
- /4 cup packed fresh parsley, freshly chopped
- tablespoons fresh chives, thinly snipped
- teaspoon fresh thyme leaves
- teaspoon smoked paprika
- /4 teaspoon cayenne pepper, or to taste
- /2 teaspoon lemon zest
- /2 teaspoon kosher salt, or to taste
- /4 teaspoon freshly ground black pepper, or to taste
Instructions:
- Finely mince the garlic and jalapeño. Measure and chop all fresh herbs (parsley, chives, thyme). Ensure all ingredients are ready before mixing.
- Place the softened (not melted!) butter into a large mixing bowl. Key Check: It should yield easily when pressed.
- Add the minced garlic, jalapeño, fresh herbs, smoked paprika, cayenne pepper, lemon zest, kosher salt, and black pepper to the butter.
- Using a rubber spatula or spoon, vigorously mix all ingredients together until they are completely and evenly distributed throughout the butter. Taste a tiny bit and adjust salt or spice if necessary.
- Scrape the mixture onto a large piece of parchment paper or plastic wrap. Roll the mixture firmly into a tight log shape, about 1.5 inches in diameter, twisting the ends tightly.
- Refrigerate the butter log for at least 1 hour until it is completely firm and set.
- Once firm, remove the wrapper. Use a sharp knife to slice the log into rounds (about 1/2-inch thick). Place slices directly onto hot grilled meats or allow them to sit at room temperature for 10 minutes before serving.