Mantequilla de Jitomate y Chile Jalapeño
Tomato–Jalapeño Chile ButterChef Francisco Cisneros of Guaymas Mexican restaurant in Tiburon, California shared this recipe with me. It goes into seafood sauces, or a small amount can be melted on grilled fish, chicken, or steaks.
Ingrediënten
- Makes about 1⁄2 cup
- 1 ⁄4 pound unsalted butter at room temperature
- 2 jarred pickled jalapeño chiles en escabeche, seeded and chopped
- 2 tablespoons tomato paste
- 1 ⁄4 cup cilantro sprigs
- Salt to taste
Instructies
- Put all of the ingredients, except salt in a food processor and blend to combine.
- Add salt, if desired.
- Transfer to a bowl, cover and refrigerate, up to 5 days, or freeze in covered plastic container about 3 weeks.
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