Side Pannel
Ancho Chile Butter
Ancho Chile Butter
- Recipe Submitted by ADMIN on 09/26/2007
Category: Microwave, Condiments
Ingredients List
- 2 lg Dried ancho chiles -- see
- Directions
- 1/2 c Butter
Directions
(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.
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.
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