Macha Fire Butter

Adapted from https://www.casitamade.com/post/macha-fire-butter

Servings: about 2 cups

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

HEAT OIL:

1) Heat avocado oil to 250-300 °F.

COOK:

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

Pour in the hot oil.

Allow to cool completely.

BLEND:

1) 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:

1) 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.