by kirra » Sat Jun 13, 2009 3:27 pm
Ancho Chile Butter
Ingredients:
2 large dried Ancho chiles (Dried New Mexico, Pasilla chiles, or California chiles can substitute.)
1/2 cup butter
Preparation:
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.
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.
Let stand at room temperature until butter reaches a spoonable consistency. Use immediately, or refrigerate or freeze for later use.
Microwave Version:
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.
Put butter in a glass dish and microwave on 100% power until butter is melted, about 45 to 60 seconds.
With machine running, add hot butter to chiles in a fine stream. Blend until color is homogeneous and mixture is smooth.
Let stand at room temperature until butter reaches a spoonable consistency. Use immediately, or refrigerate or freeze for later use. Makes 1/2 cup.
[b][size=150]Ancho Chile Butter[/size]
Ingredients:[/b]
2 large dried Ancho chiles (Dried New Mexico, Pasilla chiles, or California chiles can substitute.)
1/2 cup butter
[b]Preparation:[/b]
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.
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.
Let stand at room temperature until butter reaches a spoonable consistency. Use immediately, or refrigerate or freeze for later use.
[b]Microwave Version:[/b]
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.
Put butter in a glass dish and microwave on 100% power until butter is melted, about 45 to 60 seconds.
With machine running, add hot butter to chiles in a fine stream. Blend until color is homogeneous and mixture is smooth.
Let stand at room temperature until butter reaches a spoonable consistency. Use immediately, or refrigerate or freeze for later use. Makes 1/2 cup.