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Calabrian Chile Butter

['2 tablespoons olive oil', '1 (10-ounce) jar oil-packed Calabrian chiles, drained, seeds removed', '3/4 cup chopped garlic (about 1 head)', '3/4 cup chopped shallots (about 2)', '1 pound (4 sticks) unsalted butter, room temperature', '2 scallions, dark green parts only, chopped', '1/4 cup chopped cilantro', '1/4 cup chopped parsley', '1/2 teaspoon finely grated lemon zest', '2 tablespoons fresh lemon juice', '2 teaspoons chopped oregano', '1/2 teaspoon ground mustard', '1/2 teaspoon smoked paprika', '2 tablespoons kosher salt', 'plus more']

Heat oil in a medium skillet over medium-low. Cook chiles, garlic, and shallots, stirring occasionally, until soft but without taking on color, 10–12 minutes; let cool completely.
Transfer chile mixture to a blender, add butter, and blend to combine. Add scallions, cilantro, parsley, lemon zest, lemon juice, oregano, mustard, paprika, and 2 Tbsp. salt. Pulse to combine. Taste and add more salt if needed.
Chile butter can be made 1 week ahead. Cover and chill.

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