Chipolte Butter

This goes great on grilled steak.  Just top steak with a spoonful right before serving.

1/4 cup (1/2 stick) unsalted butter, softened
1 tablespoon minced chipolte peppers in adobo sauce
1 teaspoon brown sugar
1/4 teaspoon smoked kosher salt (or regular)


In medium bowl, mix ingredients until combined.  Roll in wax paper and twist the ends.  Refrigerate at least an hour or until firm.