Ancho Chile Butter

Ingredients:

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.)

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:
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.

Directions:

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Ancho Chile Butter

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