Green Chile Mushroom Salsa Butter

• 1 stick (1/2 cup) unsalted butter, softened
• 1/8 teaspoon coarse salt, or to taste
• 1/2 cup green chile mushroom salsa
• 2 poblano chiles*
• 2 plum tomatoes
• 3 medium unpeeled garlic cloves
• 1/2 ounce dried morels or 1/4 pound fresh morels
• 1 tablespoon olive oil
• 6 freshepazote leaves* chopped
• 1/2 cup water
• 1/8 teaspoon coarse salt, or to taste
• available at Mexican markets and some specialty produce markets
• ** available at specialty foods shops

1. In a food processor blend together salsa butter, and salt until combined well.
2. (Salsa butter may be made 3 days ahead and covered, chilled.)
3. Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast poblanos, tomatoes, and garlic, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.
4. While vegetables are roasting, if using dried morels, in a small bowl soak in hot water until soft, about 15 minutes.
5. Remove morels from soaking liquid and halve.
6. Strain soaking liquid through a sieve lined with paper towels into another small bowl, reserving soaking liquid.
7. If using fresh morels, wash well, pat dry, trim, and halve.
8. In a small heavy skillet heat oil over moderately high heat until hot but not smoking and saute dried or fresh morels, stirring, until browned lightly, about 1 minute.
9. If using dried morels, add reserved soaking liquid and boil until liquid is evaporated.
10. Saute dried or fresh morels, stirring until browned, about 3 minutes more.
11. Wearing rubber gloves, stem and seed chiles.
12. Discard tomato stems and garlic stems.
13. In a food processor pulse chiles, tomatoes, garlic, morels, and epazote until chopped coarse (do not puree).
14. In a bowl stir together chile mixture, water, and salt.
15. (Salsa may be made 3 days ahead and chilled, covered.
16. Bring salsa to room temperature before using.)
17. Makes about 1 1/2 cups.

unsalted butter, coarse salt, green chile mushroom salsa, poblano chiles, tomatoes, garlic, morels, olive oil, freshepazote leaves, water, coarse salt, markets, foods shops

Taken from www.epicurious.com/recipes/food/views/green-chile-mushroom-salsa-butter-12675 (may not work)