Chili butter is very easy to prepare and can be kept covered in the fridge for several days. Chili butter can be served as tapas with fresh white bread. Then the chili butter should be at room temperature to be spreadable. Chili butter also tastes very good as a side dish with fried or grilled foods and with corn on the cob. Mix soft butter with Sambal Oelek and season with salt. Halve a small piece of a fresh chilli pod lengthwise and remove the white seeds and skins. Cut the chilli pod into fine rings and mix into the chilli butter. Do not use too much as the chili butter becomes even hotter the longer it is cooked. Pour chilli butter into a decorative bowl and serve with baguette or white bread.