well I replied in this thread Here: Is Chili A Soup?
chili butter I shall expand upon though.
I use a block of irish salted butter (room temp).
2 cloves of garlic, 6 fresh chilis seeded (I use a combo of Jalapeno and white habanero), a T spoon of English mustard, grated Extra Mature canadian cheese, and a small white onion.
the veg I put in a blender 1`st and make into small shreds 2-3mm.
add the butter, cheese, mustard, and blend momentarily just until well mixed.
you need Very clean ramakins and then push this mix into each making sure you get All the air as best you can, cover with clingfilm and put in the fridge.
it will stay good for well over 4 months (although it never lasts that long) I know it does as my father in law didn`t even open his I gave him for x-mas, 4 months later, it was still perfect :)
it goes Great on hot toast or baked potatoes:)