Mantequilla de Guayaba y Chile
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 cups
- 1/4 cup sriracha sauce
- 1 (21-oz) can guava paste
- 1/4 cup chinese black vinegar
- 2 tbsp salted butter, at room temperature
Preparation In the bowl of a stand mixer, using the paddle attachment, beat the guava paste until it is smooth and has lightened in color. Scrape down the sides of the bowl with a rubber spatula several times. Slowly drizzle in the vinegar while mixing on low speed and scrape the bowl down again. Add the sriracha and continue mixing on low. Scrape down the sides of the bowl, then beat in the butter. Mix just to combine thoroughly. Store the butter in the refrigerator in an airtight container for up to 1 week. Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press
Preparation In the bowl of a stand mixer, using the paddle attachment, beat the guava paste until it is smooth and has lightened in color. Scrape down the sides of the bowl with a rubber spatula several times. Slowly drizzle in the vinegar while mixing on low speed and scrape the bowl down again. Add the sriracha and continue mixing on low. Scrape down the sides of the bowl, then beat in the butter. Mix just to combine thoroughly. Store the butter in the refrigerator in an airtight container for up to 1 week. Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press
