5 min
PREP TIME
10 min
COOK TIME
11
INGREDIENTS
INGREDIENTS 20 (1-tablespoon/15-ml) SERVINGS
- 1/4 cup (60 milliliters) olive oil
- 2 medium cloves garlic , peeled and smashed
- 2 arbol chile pepper , such as El Guapo®, stemmed and seeded
- 1 ancho chile pepper , such as El Guapo®, stemmed and seeded
- 1 chipotle chile pepper , such as El Guapo®, stemmed and seeded
- 1 guajillo chile pepper , such as El Guapo®, stemmed and seeded
- 4 1/2 teaspoons (22 milliliters) white vinegar
- 1 tablespoon (15 milliliters) brown sugar
- 1 tablespoon (15 milliliters) Organic Sesame Seed
- 1/2 teaspoon (2 milliliters) kosher salt
- 1 cup (2 sticks/225 grams) unsalted butter , softened
Preparation
- 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 (2 1/2-cm) 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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