This recipe goes with Grilled Tri-Tip with Citrus-Chile Butter
Southern Living AUGUST 2011
Stir together butter, lime zest, lemon zest, minced garlic, jalapeño pepper, and chopped fresh thyme. Season with salt and freshly ground pepper to taste. Cover and chill until ready to serve, or shape into a log with plastic wrap, and freeze up to 1 month.
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