Macha Fire Butter

Ingredients

• 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

Steps

1. HEAT OIL:

2. Heat avocado oil to 250-300 °F.

   COOK:

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

   Pour in the hot oil.

   Allow to cool completely.

   BLEND:

4. 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.

   MIX:

5. 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.