Salsa Macha Butter

Name: Salsa Macha Butter
Prep time: 5 min
Cook time: 10 min
Yield: 20
Ingredients: 1/4 cup olive oil; 2 medium cloves garlic peeled and smashed; 2 whole arbol chili pods stemmed and seeded; 1 pasilla ancho chili pods stemmed and seeded; 1 Chipotle Chili Pepper Pods Chile Chipotle Entero stemmed and seeded; 1 guajillo whole chili pods stemmed and seeded; 4 1/2 tsps white vinegar; 1 tbsp brown sugar; 1 tbsp sesame seed; 1/2 tsp kosher salt; 1 cup (2 sticks) unsalted butter softened

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...

Ingredients

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

KEY PRODUCTS

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.