A Recipe From:
Soaked, Slathered, & Seasoned
A Simple Guide to Flavoring Food for the Grill
by Elizabeth Karmel
1/2 cup (1 stick) unsalted butter, softened
1 small chipotle in adobo, drained and finely chopped (about 1 tablespoon)*
3 tablespoons lightly toasted green pumpkin seeds (pepitas)
1/2 teaspoon ancho chile powder
Pinch ground cinnamon
1/2 teaspoon sea salt or fleur de sel
In a medium bowl, mash or stir the butter with a fork until it is smooth and slightly fluffy. Add the chipotle, pumpkin seeds, ancho chile powder, cinnamon, and salt. Mix together, mashing with the back of the fork to make sure all the ingredients are incorporated. Mix well. Taste for seasoning and adjust if desired.
On a piece of plastic wrap or parchment, drop the butter in spoonfuls to form a log. Roll the butter in plastic wrap and smooth out to form a round log about 1 1/2 inches in diameter. Refrigerate until hard and easy to cut into pieces. The butter will keep, tightly wrapped, in the refrigerator for up to 1 week and in the freezer for up to 1 month.