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Chili-Lime Compound Butter1 stick salted butter, softened2 teaspoons minced jalapeño or serrano chiles, seeds and membranes removed if you want less heat2 tablespoon freshly squeezed lime juice (from 1/2 medium lime)2 teaspoons tequila (optional)2 teaspoons freshly ground black pepper1/2 teaspoon kosher saltPlace butter in a medium bowl and, using a rubber spatula, soften until its very spreadable. Add remaining ingredients and mix until thoroughly combined. Place compound butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place butter in the refrigerator to harden. Slice and serve over vegetables or fresh bread.
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