Jalapeño & achiote butter

Jalapeño & achiote butter

By
From
Breddos Tacos
Makes
55g
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
50g butter, at room temperature
1 teaspoon achiote paste
2 jalapeno chillies, very finely diced

Method

  1. Put the butter into a bowl and add the achiote paste. Mix the two together, then add the diced jalapeños and combine. Take a 30cm square of clingfilm (plastic wrap) and spoon the butter into the middle. Roll the right and left edges of the clingfilm towards each other to create a cylindrical tube within which the butter resides. Place in the fridge until you’re ready to use.
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