Roasted Jalapeño Cowboy Butter

5 from 3 votes

Roasted Jalapeño Cowboy Butter

This Roasted Jalapeño Cowboy Butter is bold, smoky, and packed with flavor. Made with air-fried jalapeños, fresh herbs, honey, and smoked paprika, it is perfect for melting over steak, chicken, seafood, corn, or spreading on warm bread.

Prep Time12

Cook Time0

Total Time12

Course: Condiments

Cuisine: American

Keyword: cowboy butter, Roasted Jalapeño Cowboy Butter

Servings:

Author: Tatiana

Ingredients

Roasted Jalapeño

2 large jalapeño peppers stems removed, sliced in half, seeded
1 tablespoon extra virgin olive oil

Cowboy Butter

½ cup 1 stick unsalted butter, softened
1 tablespoon coarse Dijon mustard
1 teaspoon honey
1 tablespoon fresh parsley finely chopped
1 tablespoon fresh chives finely chopped
2 teaspoons fresh thyme leaves roughly chopped
2 teaspoons minced garlic
1 teaspoon lemon juice
½ teaspoon smoked paprika
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes or to taste
⅛ teaspoon cayenne pepper

Instructions

Air Fryer Roasted Jalapeño: Preheat the air fryer to 390°F.
Brush the jalapeño halves with olive oil on all sides and place them cut-side down in the air fryer basket. Air fry for 6 to 8 minutes, or until the skins are blistered and lightly charred. Remove and let cool slightly.
Place the jalapeños on a paper towel and gently press to remove excess moisture and oil. Finely chop them and transfer to a medium mixing bowl.
Cowboy Butter: Add the softened butter, Dijon mustard, honey, parsley, chives, thyme, garlic, lemon juice, smoked paprika, salt, black pepper, cayenne, and crushed red pepper flakes to the bowl with the jalapeños. Mix until fully combined and smooth.
To Make Compound Butter: Scoop the cowboy butter onto a piece of plastic wrap. Roll into a log, shaping tightly as you go. Twist the ends to seal and refrigerate until firm, about 2 hours or up to overnight.
To Make a Butter Dip: Place the butter in a microwave-safe bowl and heat in 20-second intervals, stirring between each, until fully melted.
This recipe yields about ⅔ cup of roasted jalapeno cowboy butter.

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