Pasilla Chili, Roasted Garlic, and Piloncillo Butter

A rich and flavorful compound butter combining the smoky depth of pasilla chili, the sweetness of piloncillo, and the mellow warmth of roasted garlic. Perfect for enhancing grilled meats, roasted vegetables, or warm tortillas.

Steps

1. Roast the garlic clove until soft and golden, then mash into a paste. 2. Finely chop the deseeded pasilla chili. 3. In a small bowl, combine softened butter, roasted garlic paste, chopped pasilla chili, and grated piloncillo. 4. Mix thoroughly until all ingredients are well incorporated. 5. Add a pinch of salt to taste and mix again. 6. Shape the butter into a small log using plastic wrap and refrigerate until firm. 7. Use slices of this butter to enhance your favorite dishes.

2 tbsp unsalted butter, softened 1 small pasilla chili, deseeded and finely chopped 1 clove garlic, roasted and mashed 1 tsp piloncillo, finely grated or melted Pinch of salt