Name: Spicy Herb Garden Butter
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 cups
Ingredients: 4 sticks salted butter, at room temperature; 2 tablespoons finely chopped fresh basil; 2 tablespoons finely chopped fresh chives; 2 tablespoons finely chopped fresh oregano; 2 tablespoons finely chopped fresh parsley; 2 tablespoons finely chopped fresh rosemary; 2 tablespoons finely chopped fresh lemon thyme; 1/4 teaspoon crushed red pepper flakes; Pinch freshly ground black pepper; Pinch kosher salt; 2 cloves garlic, finely minced; 2 poblano/jalapeño/mystery peppers, finely chopped; Zest of 1 lemon plus juice of 1/2 lemon

Directions

Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Whip the butter until it's fluffy.
Add the basil, chives, oregano, parsley, rosemary, lemon thyme, crushed red pepper flakes, black pepper, salt, garlic, peppers, lemon zest and juice. Mix until totally combined, scraping the sides as needed.
Lay out a long piece of plastic wrap. Scoop half the butter mixture onto the wrap and shape into a long strip down the middle.
Carefully pull one side of the plastic wrap over the butter and form it into a log. Continue to roll the butter into an even log shape. When it's all rolled up, twist the ends (like a piece of candy) until they become taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Repeat with the remaining butter.
Place the rolls of butter in the fridge to harden, about 20 minutes, or into the freezer if you need to speed along the process.

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