Ancho Chile Butter

Title:
Ancho Chile Butter

Yield:
8 Servings

Categories:
Sauce




Ingredients:





     2 lg Dried Ancho chiles


   1/2 c  Butter






 gunterman@ccmailpc.ctron.com


 


 Recipe By: the California Culinary Academy


 


 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. Makes


     1/2    cup.


 


 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.


 


 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.


 


 CHILE-HEADS ARCHIVES


 


 From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.