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Butter-based spicy chili sauce
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Chili butter sauce (15 g) has 82 calories. That works out to 548 calories per 100 g. It contains 0.6 g of carbs, 0.2 g of protein, 8.7 g of fat and 0.1 g of fiber. Its 102.6 µg of Vitamin A covers 11% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
82
KCAL / 15G
Carbs
0.6g
· 0% DV
Protein
0.2g
· 0% DV
Fat
8.7g
· 11% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 1% · Fat 96%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 82 kcal | |
| Total fat | 8.7 g | 11% |
| Saturated fat | 5.48 g | 27% |
| Trans fat | 0.24 g | |
| Sodium | 93 mg | 4% |
| Total carbohydrate | 0.6 g | 0% |
| Fiber | 0.1 g | 0% |
| Protein | 0.2 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 82 kcal |
| 1 teaspoon (small) | 5 g | 27 kcal |
| 1 serving (small) | 20 g | 110 kcal |
| 2 tablespoon (double) | 30 g | 164 kcal |
| 1 serving (large) | 40 g | 219 kcal |
| 3 tablespoon (triple) | 45 g | 247 kcal |
| 0.25 cup (quarter) | 60 g | 329 kcal |
| 100 g | 100 g | 548 kcal |
| ½ cup (half) | 120 g | 658 kcal |
Calculated from 548 calories per 100 g.
Chili butter sauce is melted butter seasoned with chili pepper, usually served warm as a topping or condiment. Recipes vary in heat and may include extras such as garlic, but the butter and chili give it its characteristic rich, spicy flavor.
Melt butter gently over low heat, stir in chili powder, and take it off the heat once fragrant. Keeping the heat low matters: chili can burn quickly in hot butter and turn bitter.
Chili butter sauce works as a finishing sauce for dumplings, eggs, pasta, soup, grilled meat, and vegetables. Add it just before serving when you want its buttery chili flavor to stand out.
Chili butter sauce usually turns bitter when the chili powder scorches in overheated butter. Melt the butter over low heat and stir in the chili briefly rather than frying it for a long time.
Paprika or mild chili powder gives chili butter sauce a gentler, sweeter flavor, while hot chili powder makes it more fiery. Choose a finely ground chili so it mixes evenly into the melted butter.
Chili butter sauce gets its rich, creamy character from butter, while chili oil is made with oil infused with chili. They are not exact substitutes: butter firms up when cold, whereas most oils stay pourable.
Yes, you can make chili butter sauce ahead and refrigerate it in a covered container. Reheat it gently over low heat before serving, stirring until smooth and taking care not to scorch the chili.
Yes, chili butter sauce can be frozen in a tightly sealed, freezer-safe container. Thaw it in the refrigerator and warm it gently; the texture may look separated at first, so stir it as it heats.
Stir chili butter sauce over very low heat to bring the melted butter and chili back together. If it remains separated, whisk in a small splash of warm water while heating gently.
Yes, chili butter sauce can be spooned over steak just before serving. Its buttery richness complements grilled meat, while the chili adds heat; start with a little so it does not overwhelm the steak's own flavor.
Vitamins
Vitamin A
102.6µg · 11% DV
Vitamin C
2.7mg · 3% DV
Vitamin E
0.32mg · 2% DV
B12
0.03µg · 1% DV
Minerals
Sodium
93mg · 4% DV
Copper
0.01mg · 1% DV
Manganese
0.02mg · 1% DV
Phosphorus
4.2mg · 1% DV
Potassium ⭐
14mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 82 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chili butter sauce combines butter with ground chilli or pepper, sometimes with other seasonings. Its heat depends on the type and amount of chilli used, while the butter gives it a smooth, rich texture. It works as a quick condiment rather than a dish on its own.
Serve it warm over eggs, grilled meat or vegetables, or stir a little through pasta, rice or potatoes. In Turkey, a spoonful can add a spicy, buttery finish to breakfast dishes as well as everyday meals; elsewhere, it also fits naturally alongside barbecue and roasted vegetables. The sauce is high in fat and energy, so a small amount usually brings plenty of flavour. Add it at the table to keep portions easy to adjust.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.48g
MONOUNSATURATED
2.37g
POLYUNSATURATED
0.32g
Omega 6:3 ratio 5.4:1
Above the ideal 4:1 (5.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.