One of my favorite vegetarian cookbooks is Fields of Greens by Annie Sommerville, head chef at Greens restaurant in San Francisco. We have loved every recipe I have tried, but one of my favorites is this Cinnamon Chipotle Butter. You can’t beat the smoky flavor of pureed chipotle peppers combined with cinnamon. Mmmmmmm.
Cinnamon Chipotle Butter Recipe
The key to this recipe is the chipotle puree, which is super easy to make. Puree one small can of chipotle peppers in adobo sauce in a food processor or blender. I used a food processor for this batch, but usually use my Vitamix to get a smoother puree. I usually don’t have bigger flecks of pepper, but it’s fine either way. You can use the puree in other recipes, and it will keep in the refrigerator for quite awhile.
This butter is great on corn on the cob, but my all-time favorite use is on quesadillas.
The cinnamon chipotle butter is flavorful, but fairly mild as far as pepper heat. Feel free to add more chipotle puree and cinnamon if you like it spicy. When I made this batch, I followed the recipe’s measurements, but I usually add more puree and cinnamon. I get a much darker butter – almost orange colored.
Give this recipe a try – I think you’ll like it!
Don’t forget to pin this on Pinterest!
- Allow the butter to come to room temperature.
- Mix in the remaining ingredients.
- Store in a covered container in the refrigerator.