1 stick unsalted butter, room temperature
3 tbsp. chipotle puree
zest and juice of 1 lime
1/2 tsp. kosher salt
Make the chipotle puree: Dump a can of chipotles in adobo into a blender or FoPro. Blend. The end.
Make the chipotle butter: Put all the ingredients in a bowl. Mash ‘em together good. The end.
Especially delicious slathered on grilled corn topped with cotija and cilantro.