Salsa Macha Butter

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...

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 Flavourful Fats Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.

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5 min
PREP TIME
10 min
COOK TIME
11
INGREDIENTS

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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

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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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