Ancho Chile Butter

[kirra]

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.