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. Explore more Flavor Forecast recipes here.
Ingredients
Serves 40
- 1/2 cup (125 milliliters) Olive Oil
- 4 each Medium Cloves Garlic, peeled and smashed
- 4 each Arbol Chile Pepper, such as El Guapo®, stemmed and seeded
- 2 each Ancho Chile Pepper, such as El Guapo®, stemmed and seeded
- 2 each Chipotle Chile Pepper, such as El Guapo®, stemmed and seeded
- 2 each Guajillo Chile Pepper, such as El Guapo®, stemmed and seeded
- 3 tbsps (45 milliliters) White Vinegar
- 2 tbsps (30 milliliters) Brown Sugar
- 2 tbsps (30 milliliters) Club House ® Sesame Seed
- 1 tsp (5 milliliters) kosher salt
- 1 pound (450 grams) Unsalted Butter, softened
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.
CHEF's TIP!
Wrap compound butter in parchment or plastic wrap in shape into a log. Slice to top steaks, chops, burgers and vegetables or pipe as desired for use with bread service.
- Recipe type: Flavour Forecast
