- 1 (21-oz) can guava paste
- 1/4 cup Chinese black vinegar
- 1/4 cup sriracha sauce
- 2 Tbsp salted butter, at room temperature
- 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.