Cilantro Lime & Chili Compound Butter

This Cilantro Lime & Chili Compound Butter recipe will be a staple this summer. Compound butter is just butter with other ingredients mixed in, usually herbs or garlic. Compound butters often are used to top steak, seafood or vegetables to add an instant and extra bit of flavor.

This compound butter is packed with every flavor of Jamaica: cilantro, lime zest and juice, some spicy red scotch bonnet chilies, ginger and garlic. So, basically, you can put a bit of this butter on a shoe and make it delicious, though please don’t attempt that.

This compound butter will keep in the freezer for about two months.


  • 8 tablespoons (4 ounces) good-quality slightly salted butter, softened to room temperature
  • 1 tablespoon fresh cilantro, leaves only, finely chopped
  • Zest of 1 small lime
  • Juice from ½ small lime
  • ½ of a hot red chili, de-seeded and finely chopped (you can use a scotch bonnet if you’re feeling brave, a Thai red chili or a Fresno chili if you’re feeling a bit tamer)
  • 1 large garlic clove, finely minced, or equivalent garlic paste
  • 1 teaspoon ginger paste
  • Freshly cracked pepper, to taste


Place the softened butter into a medium-sized mixing bowl.

Add all of the other ingredients to the bowl and, with a small stiff spatula or a spoon, start mixing them into the softened butter. Mix well and vigorously until all of the ingredients are well incorporated into the butter.

Next, lay out a large piece of cling film on a flat surface or cutting board.

Place the butter onto the middle of the cling film and use your spatula or spoon to spread the butter into a log shape.

Fold one edge of the cling film over to join the other edge. We want to make a secure and air-tight package with the butter and cling film. Once the edges are joined, fold the cling film over again to make a log of the butter. You can smooth it out and make it as evenly distributed as possible.

Next, twist the two ends of the cling film as tightly as you can to secure the roll of butter and fold the ends under the roll. It’s almost like the logs of cookie dough you might have bought in gluten-y years past.

Place this butter log into a large Ziploc bag and place in the freezer to harden and solidify until needed. You can freeze it for up to 2 months; just let it thaw a bit before serving.

You can slice pats of this delicious compound butter and put it on anything you desire. It’s particularly good on steaks, seafood, rice and veggies.