Chili Lime Butter

Remove the butter from the refrigerator and allow it to soften at room temperature for 5-10 minutes until it is pliable but still cool.

Zest the limes using a microplane or fine grater to obtain 2 tablespoons of lime zest, avoiding the bitter white pith.

Place the softened butter in a small mixing bowl and use a fork or wooden spoon to mash it until smooth and creamy.

Add the lime zest, chili powder, and grill seasoning to the butter and stir until all ingredients are evenly incorporated throughout the mixture.

Transfer the chili lime butter to a piece of plastic wrap or parchment paper, then roll and twist the ends to form a log shape.

Refrigerate the butter log for at least 30 minutes until it is firm enough to slice, or freeze for longer storage.