Compound Citrus Butter

2 lemons

1 large pink grapefruit 

1 orange 

2 sticks (1 cup) unsalted butter, at room temperature 

1 Fresno chile, seeded and minced 

1 shallot, minced 

2 tablespoons finely sliced fresh chives 

Kosher salt and freshly ground black pepper

prepare the compound butter: Using a fine zester, grate the zest off the lemons, grapefruit and orange.

Add the zest to a mixing bowl with the butter, Fresno chile, minced shallot, chives, 1 teaspoon salt and a sprinkle of freshly ground black pepper.

Mix together well, and chill