- 55 g butter, softened
- 1 chilli
Make sure your butter is room temperature and soft, to do this, leave it out for 30-45 minute.
Prepare the chilli by removing the green end, cutting it lengthways and removing the seeds. You can use half a chilli or more, depending on how hot it is. To dice your chilli, cut it into long strips, then turn it and cut it into small pieces.
Add the chilli and a pinch of salt to your butter and combine it together.
Wrap it in cling film, roll it into a log and put it in the fridge for 30 minutes so you can easily cut it into pieces for use.