Ají Amarillo Compound Butter

Prepared Ají Amarillo

• 6 ounces fresh or frozen ají amarillo chiles (about 5–6 chiles, thawed if frozen)
• water (for blanching)

Concentrated Ají Amarillo Paste

• prepared ají amarillo chiles
• 1 teaspoon neutral vegetable oil
• 1 teaspoon granulated sugar
• 1 teaspoon distilled white vinegar
• ¼ teaspoon fine sea salt
• 1 teaspoon water (only if needed for blending)

Compound Butter

• 1 cup unsalted butter (2 sticks, softened but still cool, about 65°F)
• 3 tablespoons concentrated ají amarillo paste (completely cooled)
• 1 tablespoon prepared ají amarillo (cut into a fine ¹⁄₁₆-inch brunoise)
• ¼ teaspoon fine sea salt (or to taste)

Optional Finish

• fine ají amarillo brunoise
• flaky sea salt

Instructions

1. Prepare the Chiles: Wearing food-safe gloves, remove the stems and split the ají amarillo lengthwise. Scrape out the seeds, membranes, and veins.6 oz ají amarillo chiles
2. Blanch the Chiles: Place the prepared chiles in a small saucepan and cover with cold water. Bring to a boil, then drain. Repeat with fresh water two more times. During the third blanching, simmer for 8–10 minutes, until the flesh is tender and the skins loosen easily.prepared ají amarillo, water
3. Peel and Dry: Drain the chiles and cool until comfortable to handle. Peel away the skins, then blot the chile flesh thoroughly with paper towels.blanched ají amarillo
4. Reserve the Brunoise: Set aside enough peeled chile to make 1 tablespoon. Cut it into a fine, uniform brunoise approximately ¹⁄₁₆ inch across.1 tbsp peeled ají amarillo
5. Blend the Ají: Add the remaining peeled chile and neutral oil to a blender or mini food processor. Blend until completely smooth. Add no more than 1 teaspoon water only if necessary to keep the blades moving.remaining ají amarillo, 1 tsp vegetable oil, up to 1 tsp water
6. Strain the Paste: Press the blended chile through a fine-mesh strainer, leaving behind any coarse fibers or remaining pieces of skin.blended ají amarillo
7. Concentrate the Paste: Transfer the strained chile to a small skillet. Add the sugar, vinegar, and sea salt. Cook over medium-low heat for 6–10 minutes, stirring frequently, until the paste is thick, glossy, and nearly dry. A spatula pulled through the pan should leave a clean trail that does not immediately fill in.strained ají amarillo, 1 tsp sugar, 1 tsp vinegar, ¼ tsp sea salt
8. Measure and Cool: Measure 3 tablespoons of concentrated ají amarillo paste into a small bowl. Let it cool completely, then refrigerate briefly if necessary.3 tbsp concentrated ají amarillo paste
9. Dry the Brunoise: Add the reserved chile brunoise to the empty skillet over low heat. Cook for 1–2 minutes, stirring gently, until the surface moisture has evaporated. Do not brown or mash the pieces. Transfer to a plate and cool completely.1 tbsp ají amarillo brunoise
10. Prepare the Butter: Add the softened butter to a mixing bowl. Using a rubber spatula or the paddle attachment of a stand mixer, mix on low speed just until smooth. Do not whip air into it.1 cup unsalted butter
11. Add the Ají Paste: Add the completely cooled concentrated paste and fine sea salt. Mix on low speed until the butter is evenly golden with no pale streaks remaining.3 tbsp ají amarillo paste, ¼ tsp sea salt
12. Fold in the Brunoise: Fold the cooled ají amarillo brunoise into the butter by hand, distributing the pieces evenly without crushing them.1 tbsp ají amarillo brunoise
13. Shape the Butter: Spoon the compound butter onto parchment paper or plastic wrap. Shape it into a tight, even log approximately 1½ inches thick, then twist the ends closed.ají amarillo compound butter
14. Chill Until Firm: Refrigerate for at least 1 hour, preferably 2 hours, until completely firm and easy to slice.chilled compound butter
15. Slice and Serve: Cut the butter into rounds using a sharp knife. Serve over hot chicken, steak, pork, seafood, corn, potatoes, yuca, roasted vegetables, rice, or warm bread.finished ají amarillo compound butter