Ancho Chile Butter

Ancho Chile Butter
So convenient to have this compound butter on hand. It freezes well. Perfect for dabbing on fish, steak or chicken. Try it on hot corn on the cob! Can be made in your microwave oven.

2 large dried Ancho chiles
1/2 cup butter
(Note: dried New Mexico chiles , dried Pasilla chiles, or California chiles can be substituted for Ancho chiles.)


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:

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.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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