Nasturtium Butter with Orange Zest and a Hint of Heat
8-12 coins / servings
Citrusy, peppery, with the barest touch of heat, this butter is as flavorful as it is pretty!
INGREDIENTS
- 1 stick (1/2 cup) Unsalted Butter
- 1/2 cup Nasturtium Flower Petals
- 1/2 tsp Orange Zest, grated finely using a microplane
- 1/4 tsp Aji Amarillo Powder
- 1 pinch Salt
- 1 pinch freshly ground Pepper
- A squeeze of fresh Lemon juice
DIRECTIONS
1
Let the butter sit at room temperature until it’s very soft and spreadable.
2
Soak the nasturtium blossoms to clean them well. Pick off and discard any stems, and pat the petals dry with a paper towel. Chop them finely, or pound them with the salt with a mortar and pestle.
3
Combine all the ingredients, and mix until well incorporated. Spoon onto a square of plastic wrap, and form into a tight log shape, and chill until firm, at least 30 minutes. Slice into thick coins and serve with rolls, or on grilled fish or steak.