Chile-Lime-Garlic-Tequila-Cilantro Compound Butter

This goes really well with ribeye steaks, also chicken breasts, not so well on pork. I can imagine it would be really tasty on any fish...DH doesn't eat fish, so I can't tell you...but let me know how it turns out if you try it out...this is awesome to make & easy, too!!

Ingredients:
1 stick unsalted butter, room temperature
2 teaspoons minced jalapeno or serrano chiles (seeds & membranes removed)
1 tablespoon lime juice, freshly squeezed **I think I used 2 or 3 - I like alot for flavor**
1 tablespoon lime zest
2 teaspoons tequila **I used Don Julio & Calzadores....both are good..but PATRON would be awesome as well!!!
2 teaspoons freshly ground pepper
1 teaspoon kosher salt
4 cloves of garlic

**Combine all ingredients in a food processor, make sure butter is at room temperature. It will be hard to mix at first. Once everything has mixed, place compound butter on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place the butter in the fridge to harden.

**Serve slices of butter on top of your choice of meat. Yum!!!!!!!!***