Andrew Schloss, David Joachim

Salsa Butter

Preparation info
  • Makes about

    1½ cups

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking
Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

  • About

What is salsa but a jar of lightly cooked, already chopped vegetables? To turn it into a super-rich sauce for grilled meat, boil away the liquid and replace it with butter. The butter gives the salsa a velvety texture, and the piquant character of the salsa balances the butter’s richness.

Ingredients

  • 1½ cups salsa, any heat level
  • 3 tablespoons unsalted butter, cut into pieces

Method

Directions

  1. Bring the salsa to a boil in a small saucepan or skillet, and cook until most of the liquid is gone.
  2. Remove from the heat and whisk in the butter until the sauce is smooth. Serve warm as a dip or sauce.