Tuesday, July 29, 2014
Inquirer Daily News

Mantequilla de Rocoto | Red Chile Butter

From Jose Garces' "The Latin Road Home": This versatile condiment will keep indefinitely in an airtight container in the refrigerator and can be used in any situation where spicy butter is in order, from spreading on toast or pan de bono to finishing roasted meats, vegetables, rice, noodles, and such.

8 tablespoons unsalted butter, at room temperature

2 tablespoons ají rocoto chile paste

1 red Fresno chile, roasted and seeded

1 tablespoon freshly squeezed lemon juice

Kosher salt

 

 

Combine the butter, chile paste, roasted chile, and lemon juice in a food processor and purée until smooth. Season to taste with salt and store refrigerated until needed.

| Condiment

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