Chili-Lime Compound Butter

Wash the limes in hot water, dry well, finely grate the zest and squeeze out the juice.

Cut the chili peppers lengthwise and finely chop them.

Beat the soft butter and sugar-beet syrup in a bowl until fluffy.

Fold in the lime zest, lime juice and the chopped chili into the butter and mix well.

Season with salt and pepper to taste.