Ancho Chile Butter
Ingredients| 2 large dried ancho chiles -- see 1 directions 1/2 cup butter |
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(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.
Recipe By : the California Culinary Academy
From: Ladies Home Journal- August 1991
Servings:
8
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