1/4 pound of unsalted butter, at room temperature
2 jarred pickled jalapeno chilies, seeded and chopped
1/4 cup of cilantro sprigs
Salt to taste

Place all of the ingredients, except the salt in a food processor and blend to combine. Add the salt if desired. Transfer to a bowl, cover and refrigerate, up to 5 days or freeze in a covered plastic container up to 3 weeks. *This is great with seafood sauces or a small amount can be melted on grilled fish, chicken, or steaks

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