Spicy tomato chili butter
The perfect dip for your barbecue party: Give your barbecue dishes a spicy touch with this homemade tomato chili butter. Ideal as a spread or for refining meat and vegetables.
Are you looking for a simple but tasty addition to your next barbecue party? This tomato chili butter is the perfect choice. It combines the fruity sweetness of tomatoes with the pleasant spiciness of chili and the creaminess of butter. Whether as a spread, dip or to refine grilled meat and vegetables – this butter brings a wonderful depth of flavor to your plate.
Can you freeze tomato butter?
You can freeze tomato butter wonderfully, but since it can be prepared in no time, I prefer to make it fresh. If you want to freeze them, simply fill them into ice cube trays or wrap them well in cling film and then defrost small quantities at a time. You should freeze the butter for a maximum of nine months.
Is the butter also possible as a vegan version?
Naturally! With vegan butter you can also achieve a delicious result and therefore act sustainably.
Why tomato chili butter?
Dried tomatoes give the butter an intense, fruity note that harmonizes perfectly with the spiciness of the chili peppers. Chili peppers provide the desired spiciness and can be dosed according to taste. They give the butter a pleasant warmth that goes perfectly with grilled dishes. The creamy butter base makes this dip particularly spreadable and versatile.
This spicy tomato chili butter is a must for anyone who wants to add a special touch to their grilled dishes. Easy to prepare and full of flavor – try them out and impress your guests at your next barbecue!
Preparation time: 15 minutes
INGREDIENTS
- 200 g butter (room temperature)
- 100 g dried tomatoes in oil (drained)
- 1-2 red chili peppers (depending on the level of spiciness)
- 1 clove of garlic
- 1 tbsp tomato paste
- 1 teaspoon paprika powder (sweet)
- Salt and pepper to taste
PREPARATION
- Drain the dried tomatoes and cut them into small pieces. De-seed the chili peppers and chop finely. Peel the garlic clove and also chop it finely.
- Beat the butter: Put the butter at room temperature in a bowl and beat it until fluffy with a hand mixer or whisk.
- Mix the ingredients: Add the dried tomatoes, chili peppers, garlic and tomato paste to the butter. Mix everything well.
- Season: Add paprika powder, salt and pepper and season to taste.
- Cool: Place the finished tomato-chilli butter in a sealable container and let it solidify in the refrigerator.
Alternatively, you can use chili powder or coarse chili spice instead of the chili peppers. 1-2 teaspoons are sufficient, depending on the desired level of spiciness.