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.
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.
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Instructions
Procedure
- 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.
