Combine the peppers and roughly crush in a pestle and mortar.
Mix all peppers and the butter together well.
Form it into a cylinder, wrap in wax or baking paper and freeze; slice rounds off as needed.
You can store the butter in a covered container in the refrigerator for up to one week. Melt on top of grilled fish, poultry or meat, or toss with pasta for a simple sauce. Mix with crushed garlic and spread on toast.