I never really understood how lemons and cowboys went together, but cowboy butter really took off. Call me crazy but I just don’t see a bunch of cowboys sitting around the campfire discussing bright citrusy notes.
In any case, cowboy butter is absolutely amazing so props to whoever came up with it. I just wanted something with a little more grit. Something smoky, bold, and a little rough around the edges. That’s where Bandito Butter comes in.
It’s the same buttery goodness everyone loves, just dressed up with a rustic Southwest attitude.
After playing around with a few versions, Bandito Butter was created. This is a chipotle cowboy butter that actually emulsifies. It’s smooth, smoky, herby, and built for dipping steak, seafood, or spreading on a tortilla.
Why This Recipe Works
I get the hype around cowboy butter: it’s bright, buttery, and packed with flavor. This version just leans a little more off-road… a little more smoky.
The chipotle powder and smoked chili flakes bring a deep, smokey, campfire-style flavor that blends right into the butter, while Mexican oregano adds an earthy, citrusy note that plays perfectly with the fresh herbs.
A touch of lemon zest keeps it bright, without taking over the buttery richness people love about the original cowboy butter.
About the Ingredients
Butter: Go with unsalted so you can control the seasoning. It’s the base that ties everything together and carries the flavor of the herbs, garlic, and chipotle.
Garlic & Shallot: This combo builds the backbone of the sauce. Sweet, savory, and aromatic. They infuse the butter beautifully and add depth without overpowering.
Chipotle Powder: All the smoky, spicy flavor you wanted from chipotle peppers in adobo, minus the separation issues.
Lemon Juice & Zest: Just enough to brighten the butter without making it sour or thin. Zest adds freshness, while a touch of juice balances the richness. Remember to add it off the heat so the butter stays emulsified.
Dijon Mustard: Adds tang and helps the butter stay together. It’s a quiet emulsifier that also brings a little bite to balance the fat.
Mexican Oregano: Earthy, citrusy, and slightly floral, and totally different from the Mediterranean oregano most people know. If you can’t find it, use a mix of regular oregano and dried marjoram to get close. But if you can get your hands on the real deal, it’s worth it.
Parsley & Chives: These add color, freshness, and a touch of mild onion flavor.
Smoked Chili Flakes: Added smokiness and amazing flavor. You can dial this up or down depending on your heat tolerance.
How to Use Bandito Butter
One of the best things about Bandito Butter is that it’s basically two condiments in one. It just depends on the temperature you serve it.
When it’s warm and melted:
This is your go-to dipping sauce. Perfect for steak, shrimp, lobster tails, or grilled veggies. It clings really well, and the chipotle adds just the right smokey kick. You can drizzle it over grilled meats and seafood as a finishing butter or use it as a dip on the side. Either way, it makes everything taste like it came straight off the campfire.
When it’s solidified (room temperature or chilled):
Once it cools, the butter firms up into a soft, spreadable compound butter. Smear it on grilled corn, warm tortillas, or toasted bread for an easy hit of smoky flavor. It’s also killer melted over baked potatoes or tossed with roasted vegetables.
FAQ: Bandito Butter (Chipotle Cowboy Butter)
Can I make Bandito Butter ahead of time?
Absolutely. Store it in an airtight container for up to two weeks, or freeze it in cubes for quick use later.
What’s the best way to reheat Bandito Butter?
Keep it gentle, too much heat can cause the butter to separate. Reheat it slowly over low heat, just until melted and give it a quick stir before serving.
Can I use chipotle peppers or adobo sauce instead of chipotle powder?
Butter is mostly fat, and adobo sauce is a liquid blend of vinegar, water, ground chiles, garlic, and spices. The vinegar and water want to separate rather than stay bonded in a fat emulsion when you try to mix the two while hot.
Even when using an emulsifier like dijon, the acid ruins the structure and the butter breaks. So it’s fine for a cold chipotle butter, but doesn’t work well as a sauce. The chipotle powder gives you the same smoky flavor without breaking the sauce.
Interestingly, the same thing can happen with lemon juice if added too early, so be sure your butter is just melted (warm, not hot), before introducing any acidic ingredients.
What if I can’t find Mexican oregano?
It’s available online, but in a pinch, mix regular oregano with a bit of dried marjoram to get close. The combo adds that subtle citrusy note that pairs well with chipotle.
Can I skip the lemon juice?
You can, but the small amount helps brighten the butter and balance the richness. Just be sure to add it after removing the butter from the heat to keep the emulsion smooth.
Is Bandito Butter spicy?
It has a gentle smoky heat, not burn-you-down spicy. If you want more kick, add a little cayenne pepper or red pepper flakes.
How To Make Bandito Butter (Chipotle Cowboy Butter)
Serves: 4 | Prep Time: 10 mins | Cook Time: 5 mins
Ingredients
1 stick butter (8 tbsp)
5 cloves garlic, grated
1 small shallot, minced
1 tbsp Dijon mustard
1 tbsp chipotle chili powder
1 tbsp mexican oregano
2 tsp smoked chili flakes, or 1 tsp red pepper flakes
1 tsp kosher salt
2 tbsp fresh parsley, finely chopped
2 tbsp chives, finely chopped
1 tbsp lemon juice
zest from one lemon
Step 1: Add the butter to a medium saucepan or skillet and place it over low heat. Gently warm the butter just till it melts, NOT bubbling or sizzling. Keeping the temperature low prevents the acids you’ll add later from breaking the emulsion.
Step 2: Once the butter is melted, remove the pan from the heat and let it cool slightly. This is key — the butter should stay warm but not hot before adding the lemon juice.
Step 3: Add the remaining ingredients for the butter and whisk until it’s well combined and smooth.
Step 4: Taste, and adjust seasoning. If you want a little more smoke or heat, you can bump the chipotle powder by another half teaspoon.
Step 5: Serve it your way:
For dipping sauce: Serve warm in a small cast-iron skillet or ramekin right away.
For compound butter: Let it cool to room temperature, then transfer to a small bowl or roll it in parchment paper and refrigerate until spreadable.
Ingredients
- 8 tbsp unsalted butter
- 5 cloves garlic grated
- 1 small shallot minced
- 1 tbsp dijon mustard
- 1 tbsp chipotle chili powder
- 1 tbsp Mexican oregano
- 2 tsp smoked chili flakes or 1 tsp red pepper flakes
- 1 tsp kosher salt
- 2 tbsp fresh parsley finely chopped
- 2 tbsp chives finely chopped
- 1 tbsp fresh lemon juice
- zest from one lemon
Instructions
- Add the butter to a medium saucepan or skillet and place it over low heat. Gently warm the butter just till it melts, NOT bubbling or sizzling. Keeping the temperature low prevents the acids you’ll add later from breaking the emulsion.
- Once the butter is melted, remove the pan from the heat and let it cool slightly. This is key — the butter should stay warm but not hot before adding the lemon juice.
- Add the remaining ingredients for the butter and whisk until it’s well combined and smooth.
- Taste, and adjust seasoning. If you want a little more smoke or heat, you can bump the chipotle powder by another half teaspoon.
- Serve it your way: For dipping sauce: Serve warm in a small cast-iron skillet or ramekin right away.For compound butter: Let it cool to room temperature, then transfer to a small bowl or roll it in parchment paper and refrigerate until spreadable.