Spicy Pepperoncini & Chile Butter

1. Combine Ingredients

First, make sure your butter is at room temperature; this will help all the ingredients meld together smoothly. In a mixing bowl, fold together the butter, smoked paprika, dried chile flakes, cracked black pepper, kosher salt, finely chopped and patted dry pepperoncini, and hot sauce. Use a wooden spoon or a rubber spatula for this step, ensuring you mix until everything is evenly distributed. You should see a uniformly mixed butter with flecks of spices and pepperoncini throughout.

2. Transfer and Chill

Once your butter mixture is well combined, transfer it to your chosen container for either serving or storing. This could be a small bowl or a ramekin if you plan on using it soon, or any airtight container if you’re making it ahead. Now, place your container in the refrigerator and let the butter chill for at least one hour. This chilling time allows the butter to firm up and the flavors to meld beautifully. When you check it, the butter should be firm to the touch and the flavors well-integrated.

3. Store for Longer

If you’d like to store the butter for longer or prefer a convenient way to slice off portions, you can spoon the mixture onto a sheet of parchment or waxed paper, roll it into a compact cylinder, wrap it tightly with plastic wrap, and then place it in a freezer bag. This method is great because it allows you to slice off just the amount you need, keeping the rest fresh in the freezer.