Macha Fire Butter

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This Macha Fire Butter is a spicy, slightly smoky chile-infused spreadable butter made with homemade macha salsa. This is great for topping steaks, spreading on fresh bread, veggies-- can't go wrong! If you'd like to check out a variation of this butter, check out our Hot Honey Ranch Butter.

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Salsa Macha is chile pepper-based salsa made by frying dried chiles in oil. Its roots trace back to Veracruz Mexico and can be made with many different additions and chiles. Adding nuts or various seeds to the mixture is common to provide additional flavor and crunch, but they are omitted from this recipe.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Saucepan

• Blender

• Hand Blender

• Avocado oil or other high-heat, neutral oil

• Arbol chiles

• Ancho chile

• Pasilla chile

• Garlic

• Sesame seeds


• Salt

• Butter

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DIRECTIONS

STEP 1: HEAT OIL

• Heat avocado oil to 250-300°F.

STEP 2: COOK

• Add the chiles, garlic, sesame seeds, and salt to a pan or metal bowl.

• Pour in the hot oil.

• Allow to cool completely.

STEP 3: BLEND

• Once the oil has cooled, add all remaining ingredients except the butter to a blender or use a hand blender to gently pulse. The mixture should be coarse.

STEP 4: MIX

• Pour the blended mixture into a medium bowl and add in the butter.

• Mix until well combined.

• Cover and refrigerate to allow the butter to set.

If you'd like to check out a variation of this butter, check out our Hot Honey Ranch Butter.

STORAGE

The Macha Fire Butter is best consumed within about 1-month and stored in the refrigerator. Alternatively, this can be kept in the freezer for about 3 months.

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INGREDIENTS

Makes about 2 cups

• 1 C avocado oil or other high-heat, neutral oil

• 40-50 Arbol chile (about 1 C), destemmed

• 1 Ancho chile, deseeded and roughly chopped

• 1 Pasilla chile, deseeded and roughly chopped

• 3 cloves garlic, minced

• 1 TBSP sesame seeds


• 2 tsp salt

• 1 C butter, very soft

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