Smooth Honey Hatch Chile Butter

Looking for a simple way to add some extra flavor to your everyday cooking? I’ve been there – staring at a stick of regular butter wondering how to make my dishes more interesting without spending hours in the kitchen. That’s exactly why I started making this hatch chile butter, and it’s become a total game-changer in my weekly meal routine.

Whether you spread it on cornbread, melt it over grilled steak, or toss it with roasted vegetables, this butter takes just minutes to prepare and adds a gentle kick of New Mexican heat that’ll make any dish more memorable.

What Kind of Hatch Chiles Should I Use?

Hatch chiles come in both mild and hot varieties, so you’ll want to choose based on your heat preference. These special peppers are grown in the Hatch Valley of New Mexico and are typically available fresh during the late summer months, from August through September. If you can’t find fresh Hatch chiles in season, you can often find them frozen or canned in grocery stores – though fresh ones will give you the best flavor for this butter. When selecting fresh Hatch chiles, look for firm, smooth peppers without any soft spots or wrinkles. Keep in mind that the darker green the chile, the more mature and typically hotter it will be, while lighter green ones tend to be milder.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this tasty butter recipe:

• Hatch Chiles: If you can’t find Hatch chiles, you’ve got options! Poblano peppers make a great substitute – just roast them the same way. Anaheim peppers work well too, though they’re usually a bit milder. For a different kick, you could even use roasted jalapeños, but start with less since they’re spicier.
• Unsalted Butter: Using salted butter? That’s fine – just skip the added salt in the recipe. For a dairy-free version, you could try plant-based butter, but the texture might be slightly different.
• Honey: Out of honey? Try maple syrup or agave nectar in the same amount. Regular sugar works too, but start with 2 teaspoons since it’s sweeter.
• Lemon juice: No fresh lemon? Lime juice works just as well, or you can use white wine vinegar in a pinch – just use half the amount.

Watch Out for These Mistakes While Making

The biggest challenge when making Hatch chile butter is starting with butter that’s too cold or too warm – you want it perfectly softened at room temperature (about 65-70°F) so it blends smoothly without becoming greasy or separating. A common mistake is not draining and drying the roasted chiles thoroughly enough, which can make your butter watery and affect its ability to spread properly. When blending the ingredients, avoid over-mixing as this can cause the butter to become too soft and lose its ideal consistency – mix just until everything is well combined and stop. For the best flavor development, let your finished chile butter rest in the refrigerator for at least 2 hours before using, allowing all those amazing flavors to meld together perfectly.

What to Serve With Hatch Chile Butter?

This spicy, sweet compound butter is super versatile in the kitchen and goes well with just about anything that could use a kick of flavor. Spread it on warm cornbread or dinner rolls for an easy upgrade to your bread basket. It’s perfect melted over grilled steaks, corn on the cob, or baked potatoes – the heat from the food helps the butter melt into all the nooks and crannies. I also love using it to finish off simple grilled vegetables or to add some zip to plain rice or quinoa. You can even slip a pat under chicken skin before roasting for extra flavor.

Storage Instructions

Keep Fresh: This tasty Hatch chile butter stays good in an airtight container in the fridge for up to 2 weeks. I like to keep it in a mason jar or butter dish with a tight-fitting lid to keep other fridge flavors out.

Freeze: Want to save some for later? Roll the butter into a log using parchment paper or portion it into an ice cube tray, then wrap well in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 6 months – perfect for when Hatch chile season is over!

Soften: When you’re ready to use your chilled or frozen butter, just let it sit at room temperature for about 30 minutes before spreading. The flavors are actually best when the butter is slightly softened, making it perfect for spreading on warm bread or melting over grilled meats.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 2-4 g
• Fat: 150-160 g
• Carbohydrates: 10-15 g

Ingredients

• 1 cup unsalted butter, softened
• 1/2 lb hatch chiles, roasted, peeled, and seeded
• 1 tbsp honey
• 1 tsp freshly squeezed lemon juice
• 1/4 tsp salt

Step 1: Prepare the Hatch Chiles

• 1/2 lb Hatch chiles, roasted, peeled, and seeded

If your Hatch chiles are not already roasted, roast them over an open flame or under the broiler until the skins are blackened and blistered.

Then, allow them to cool, peel off the skins, remove the seeds, and discard the stems.

Finely chop the roasted, peeled, and seeded chiles.

Set the chopped chiles aside for the next step.

Step 2: Mix the Hatch Chile Butter

• 1 cup unsalted butter, softened
• chopped Hatch chiles from Step 1
• 1 tbsp honey
• 1 tsp freshly squeezed lemon juice
• 1/4 tsp salt

Place the softened unsalted butter in a medium-sized mixing bowl.

Add the finely chopped Hatch chiles (from Step 1), honey, lemon juice, and salt.

Using a spatula or hand mixer, blend the ingredients together until the mixture is completely smooth and all ingredients are well incorporated.

I like to taste the butter at this stage and adjust the salt or lemon juice if necessary, for a perfect flavor balance.