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Mantequilla de Jitomate y Chile Jalapeño

Tomato–Jalapeño Chile Butter
Chef 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.
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Ingredients

  • 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

Instructions

  • 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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Course; Butter
Cuisine; Mexican