Ranchero Style Cowboy Butter

Prep: 25 minutes

Chill: 2 hours

In a large mixing bowl, combine butter, garlic powder, and salt. Set aside.

In a small skillet over medium-high, heat oil. Add onion, tomato, and chipotle and cook, stirring occasionally, until onion is tender, about 5 minutes.

Transfer mixture to a molcajete or rough-textured mortar, or to a small food processor, and grind to a chunky paste. Add tomato mixture to butter mixture and fold just a few times to swirl the mixtures together. Do not overmix.

Arrange a large piece of plastic wrap on a work surface and transfer tomato-butter mixture to the center. Fold one side of the plastic over mixture, covering it completely. Roll mixture into a log, twisting the ends of the plastic to hold the shape. Refrigerate until firm, at least 2 hours.

To use butter, remove the plastic wrap, then use a sharp knife to cut log into 1/4-inch slices. Use slices to top steak, chicken, vegetables, seafood, or bread. Makes about 12 tablespoons.

Recipe created by Nicole Presley/@presleyspantry for the CMAB