From: Kachina Southwestern Grill, Westminster, CO. Yield: ½ lb.
½ lb. whole butter, softened
1 oz. chipotle chiles canned in adobo
½ lime, zested and juiced
2 oz. roasted red peppers (pimentos)
1 tsp. garlic, chopped
1 Tbsp. shallots, chopped
1 Tbsp. white wine
½ jalapeno, stemmed, seeded and chopped
1 tsp. smoked salt
1 tsp. chipotle powder
2 Tbsp. heavy cream
to taste, salt and pepper
In a blender, add all ingredients except the butter and puree until smooth. In a stand mixer, whip the softened butter until it’s creamy and fluffy. Slowly add blended mix to the mixing bowl and whip until ingredients are evenly incorporated. Season with salt and pepper.