unsalted butter, cut into small pieces, at room temperature (227 g)
small dried chipotle chile or any dried Mexican chile pepper, soaked in warm water, seeded and finely diced
zest of ½ lime
Juice of ½ lime
1 to 2 tbsp. chopped fresh coriander (15 ml to 30 ml)
Coarse salt and fresh cracked black pepper, to taste
1. Add butter to mixing bowl. Using a stand mixer fitted with paddle attachment (or with electric mixer), beat butter on medium speed for about 2 to 4 minutes or until mixture is light, smooth and fluffy. Occasionally, scrape down sides of bowl so that butter is evenly whipped. Stir in the chipotle chile, garlic, lime zest, lime juice, coriander and salt and pepper until well combined.
2. On large piece of plastic wrap, spread compound butter in a log shape with a rubber spatula. Roll butter tightly in plastic wrap, twisting the ends of plastic wrap to seal. Refrigerate or freeze until ready to use. Makes about ½ pound compound butter.