Roasted Tomato & Chile Compound Butter
Toasty, fruity & spicy, this flavored butter is a delicious addition to meats (like flank steak), seafood (try it on striped bass or salmon!) or vegetable dishes.
INGREDIENTS
- 1 dried Aji Amarillo Chile
- 8 Cherry Tomatoes
- ¼ tsp Aji Amarillo Chile Powder
- 1 stick of Unsalted Butter, warmed until soft
DIRECTIONS
1
Halve the cherry tomatoes. Add them to a very hot oiled skillet, cut side down. Cook until well charred, turning them as necessary.
2
Remove the tomatoes from the skillet, and briefly toast the chile until aromatic.
3
Remove the chile from the pan & rehydrate it.
4
When the chile has rehydrated (about 15 minutes), add it, with its rehydrating liquid, it to a blender along with the charred tomato halves. Blend to a smooth puree.
5
Press the puree through a fine sieve into a bowl. Add the softened butter and aji amarillo powder, then mash to combine into a paste. Move the butter paste into a piece of plastic wrap and form it into a log. Wrap the plastic wrap closed and move the butter to the fridge to chill until firmer.
6
Use in recipes or serve to the side of meat, seafood & vegetable dishes for people to add at the table.