Make your grilled steak or hamburger special with this chili butter. Adjust the hotness to your taste with the types and quantities of chilies used. Wonderful for a Mexican or Southwestern-style meal. By the way, the California walnuts add wonderful body and crunch.

Yield: Approximately 1-1/4 cups

1/2 stick (1/4 cup) Butter, softened
1 large clove Garlic, pressed
1/2 to 1 tsp. Chili powder
1 small Jalapeno pepper, minced
2 T. Cilantro parsley, chopped
4 oz. Diced green chilies
1/2 c. Finely chopped California Walnuts

Procedures:
In a small bowl combine butter, garlic, chili powder, jalapeno and cilantro. Beat with electric mixer until fluffy. Beat in chilies and walnuts. Store covered in refrigerator up ton one week, in freezer up to one month. Remove amount you need and bring to room temperature before serving. Serve with grilled steak or hamburgers.