To make the butter:

• In a medium-sized saucepan, melt 1 stick of butter over medium-low heat.
• Once the butter is melted, add the thinly sliced garlic and fresno pepper to the saucepan. Stir the mixture constantly to ensure even cooking and to prevent the garlic and pepper from sticking to the bottom of the pan.
• Gradually increase the heat to medium while continuing to stir. The goal is to bring the butter to a gentle simmer, which will help in crisping up the garlic and Fresno slices without burning them.
• Continue to stir and cook until the garlic just starts to turn golden brown, and the Fresno pepper slices become slightly crispy. This process should take about 5-7 minutes. Be careful not to let the garlic burn as it can turn bitter.
• Once the garlic and Fresno pepper slices are crispy, remove the saucepan from the heat.
• Carefully strain the butter through a fine mesh strainer into a heatproof bowl, separating the crispy garlic and Fresno pepper slices from the infused butter.
• Spread the crispy garlic and Fresno pepper slices on a paper towel to absorb any excess butter and let them cool. They will become even crispier as they cool down.