5m
PREP TIME
10m
COOK TIME
11
INGREDIENTS
5m
PREP TIME
10m
COOK TIME
11
INGREDIENTS
Ingredients 20 (1 tablespoon) Servings
- 1/4 cup olive oil
- 2 medium cloves garlic, peeled and smashed
- 2 El Guapo® Whole Arbol Chili Pods (Chile de Arbol Entero), stemmed and seeded
- 1 El Guapo® Whole Pasilla Ancho Chili Pods (Chile Pasilla Ancho), stemmed and seeded
- 1 El Guapo® Whole Chipotle Chili Pepper Pods (Chile Chipotle Entero), stemmed and seeded
- 1 El Guapo® Whole Guajillo Chili Pods (Chile Guajillo Entero), stemmed and seeded
- 4 1/2 teaspoons white vinegar
- 1 tablespoon brown sugar
- 1 tablespoon McCormick® Sesame Seed
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
INSTRUCTIONS
- 1 Heat olive oil and garlic in small saucepan on low heat just until hot and fragrant. Turn off heat; let stand 10 minutes. Transfer oil mixture to small bowl. Set aside.
- 2 Meanwhile, place chilies in medium bowl. Add enough hot water to cover. Let stand 20 minutes. Drain well.
- 3 Place garlic oil mixture, rehydrated chilies and remaining ingredients except butter in food processor. Pulse until mixture is a smooth paste. Add butter; pulse just until mixed.
- 4 Spoon butter onto plastic wrap. Roll into a log about 1-inch in diameter. Wrap tightly and refrigerate until firm. Refrigerate up to 1 week or freeze up to 1 month. Use to season steak or chicken, spread on warm bread or use to grill tortillas before filling for tacos.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
