Cilantro Chipotle Butter

1 stick (8 tablespoons) Real California unsalted butter, at room temperature

1/3 cup minced cilantro leaves

Half of one canned chipotle in adobo sauce, seeded and minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Mix the ingredients together in a small bowl, using a fork to make sure the spices and flavorings are mashed evenly through the butter. Scrape the mixture into a small crock or custard cup and store, covered, in the refrigerator for up to 2 weeks.

Each recipe makes (8) 1-Tablespoon servings

Recipe developed by Bruce Weinstein and Mark Scarbrough