Inspired by Salsa Macha, a rich chile oil originating from Veracruz, Mexico, this compound butter version of the popular condiment builds flavor, texture, and a welcome heat with ingredients like dry chilis, vinegar, garlic, and sesame seeds. Spread overwarm bread, use it to season chicken or steak, or spread onto tortillas before grilling for tacos.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Ingredients
- 1/2 cup olive oil
- 4 each medium cloves garlic, peeled and smashed
- 4 each arbol chile pepper, such as el Guapo®, stemmed and, seeded
- 2 each ancho chile pepper, such as el Guapo®, stemmed and, seeded
- 2 each chipotle chile pepper, such as el Guapo®, stemmed and, seeded
- 2 each guajillo chile pepper, such as el Guapo®, stemmed and, seeded
- 3 tablespoons White vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Sesame Seeds, White
- 1 teaspoon kosher salt
- 1 pound unsalted butter, softened
Nutrition Information
(per serving)
Inspired by Salsa Macha, a rich chile oil originating from Veracruz, Mexico, this compound butter version of the popular condiment builds flavor, texture, and a welcome heat with ingredients like dry chilis, vinegar, garlic, and sesame seeds. Spread overwarm bread, use it to season chicken or steak, or spread onto tortillas before grilling for tacos.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Instructions
- Heat olive oil and garlic in small saucepan on low heat just until hot and fragrant. Turn off heat; let infuse for 10 minutes. Transfer oil mixture to bowl and refrigerate until ready to use.
- Meanwhile, rehydrate chilies bowl and let stand 20 minutes. Drain well.
- Place garlic oil mixture, rehydrated chilies and remaining ingredients, except butter, in food processor and pulse until mixture is a smooth paste. Add butter, pulse just until mixed.
- Hold at room temperature for service, refrigerate up to 1 week or freeze up to 1 month.
