Title: Ancho Chile Butter
Categories: Chile
Yield: 8 Servings

2 lg dried ancho chiles, see directions 1/2 c butter

(Note: New Mexico, pasilla, or California chiles can be substituted for ancho chiles.)

1. Put chiles in a bowl and cover with boiling water. When they are rehydrated, drain them and put them in a food processor or blender; process until finely chopped.

2. In a small saucepan over medium-high heat, melt butter. With machine running, add hot butter to chiles in a fine stream. Blend until color is homogeneous and mixture is smooth.

3. Let stand at room temperature until butter reaches a spoonable consistency. Use immediately, or refrigerate or freeze for later use.

Microwave Version: Complete step 1. Put butter in a glass dish and microwave on 100% power until butter is melted, about 45 to 60 seconds. Continue with steps 2 and 3.

Makes 1/2 cup.

Seasoned butters make an excellent topping for any roasted, broiled, or barbecued meat, poultry, or fish. The butters can be made up to four days ahead and refrigerated up to week; they can also be frozen two to three months.

gunterman@ccmailpc.ctron.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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