Picante New Mexican Herb Butter

Elevate your grilled dishes with this robust Picante New Mexican Herb Butter. This compound butter combines the smoky depth of rehydrated ancho chilies with the bright freshness of cilantro and Mexican oregano. The addition of toasted pecans adds a subtle crunch and nutty richness, while a splash of tequila or lime juice cuts through the fat for a balanced flavor profile. It melts beautifully over steaks, chicken, corn on the cob, or roasted squash, delivering a pleasant kick of heat and aromatic complexity. This versatile condiment transforms simple meals into restaurant-quality experiences. Store it in the fridge for quick access or freeze portions for later use. It is an essential addition to any grilling enthusiast's pantry, bringing authentic New Mexican flair to your kitchen table without requiring complex techniques or hard-to-find ingredients.

Cooking Method: Grilling

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 1

Calories: 52.5

Dietary: Gluten-free, Vegetarian

Description

Elevate your grilled dishes with this robust Picante New Mexican Herb Butter. This compound butter combines the smoky depth of rehydrated ancho chilies with the bright freshness of cilantro and Mexican oregano. The addition of toasted pecans adds a subtle crunch and nutty richness, while a splash of tequila or lime juice cuts through the fat for a balanced flavor profile. It melts beautifully over steaks, chicken, corn on the cob, or roasted squash, delivering a pleasant kick of heat and aromatic complexity. This versatile condiment transforms simple meals into restaurant-quality experiences. Store it in the fridge for quick access or freeze portions for later use. It is an essential addition to any grilling enthusiast's pantry, bringing authentic New Mexican flair to your kitchen table without requiring complex techniques or hard-to-find ingredients.

Ingredients

3 Garlic Cloves; minced
1 Ancho Chili

Directions

1
Toast the pecans lightly in a dry skillet until fragrant, then chop finely.
2
If using a whole ancho chili, remove the stem and seeds, toast briefly, grind to a powder, or use 4 teaspoons of New Mexico chili powder.
3
In a mixing bowl, combine the softened butter, minced garlic, chopped cilantro, chopped Mexican oregano, chopped pecans, chili powder, grated Parmesan, and tequila or lime juice.
4
Blend all ingredients together with a wooden spoon until fully incorporated and smooth.
5
Shape the butter into a log using plastic wrap or place it in a small dish for storage.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 52.5kcal

% Daily Value *
Total Fat 2.3g4%
Saturated Fat 0.6g3%
Cholesterol 25.5mg9%
Sodium 502.8mg21%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The butter turns a lovely pumpkin color due to the chili powder.

Storage: This butter freezes well. Wrap tightly in plastic wrap or store in an airtight container in the freezer for up to 3 months.

Serving Suggestion: Delicious over corn on the cob or squash as well as with grilled chicken or steaks.

Ingredient Note: The original recipe includes Parmesan cheese, which makes it non-vegan despite the tag. For a vegan version, omit the Parmesan or use a vegan cheese alternative.

Keywords: compound butter, new mexican, ancho chili, herb butter, grilling, picante, cilantro, pecans, oregano, spicy butter, steak topping, corn on the cob, mexican cuisine, condiment, flavor booster, bbq, tequila, parmesan, garlic

Read it online: https://www.chefs-mate.com/recipe/picante-new-mexican-herb-butter/