MANTEQUILLA DE GUAYABA Y CHILE
**_Guava-Chile Butter_** At Chifa, my Peruvian-Asian restaurant, the [pan de yuca](/recipes/food/views/51185420) with this delicious sweet-spicy-salty spread is a the hit among our customers. It would also be tasty on crusty bread, toast, or savory scones.
Provided by Jose Garces
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- In the bowl of a stand mixer, using the paddle attachment, beat the guava paste until it is smooth and has lightened in color. Scrape down the sides of the bowl with a rubber spatula several times. Slowly drizzle in the vinegar while mixing on low speed and scrape the bowl down again. Add the sriracha and continue mixing on low. Scrape down the sides of the bowl, then beat in the butter. Mix just to combine thoroughly.
- Store the butter in the refrigerator in an airtight container for up to 1 week.
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