New Mexico Sun-Dried Tomato and Grilled Green Onion Butter

New Mexico Sun-Dried Tomato and Grilled Green Onion Butter

Compound butters are so delicious. Savory, sweet, blended with spices and herbs, they can add such a wonderful, extra layer of flavor to your steak, chicken, seafood, veggies and much more. We make it with our New Mexico Mild Red Chile Powder for a flavor you can’t get with other chile pepper powders. Our New Mexico Sun-Dried Tomato and Grilled Green Onion Butter compliments your Southwest spice rubs, or as a stand-alone topping. Serve at room temperature, then freeze any leftover for up to a month, ready for your next dish begging for extra flavor.

Makes about 1 cup

Ingredients:
6 Tablespoons Butter, Softened
3 Tablespoons Oil-packed, Sun-dried Tomatoes, Drained and Finely Chopped
4 Green Onions, Preferably Grilled. Grilling gives them a sweeter, roasted flavor. (See below for grilling directions.)
2 Garlic Cloves. Press through a Garlic Press, or mince very fine.
1 Teaspoon New Mexico Red Chile Powder. We use mild, but you can use medium or other chile powders, but New Mexico gives a better flavor to use on a steak, chicken or other meat.
½ Teaspoon Sea Salt

Directions:
In a small bowl, cream the butter until light. Chop the green onions. Add the onions, tomatoes. garlic, powdered chile, and salt to the butter. Blend well.

Use immediately, or cover tightly and refrigerate for up to 3 days or freeze for up to 1 month. Soften almost to room temperature before using.

If you want the perfect steak to serve with the New Mexico Sun-Dried Tomato and Grilled Green Onion Butter, we have a New Mexico Chile Rubbed Steak Recipe. To check it out, please click HERE.