Chile Butter


prep 1:00       total 1:40



1 sm. dried ancho chile, toasted, seeded, deveined and rinsed
1 cup boiling water
1/2 cup butter. softened
1 clove garlic. minced
1/4 tsp. dried oregano


Put the ancho chile in the boiling water. Let stand for 1 hour. Put the now soaked ancho chile and 1-1/2 tablespoons of the soaking water into a blender until smooth. Let cool completely. Discard any remaining water.

Beat the butter in a small mixing bowl until it is fluffy. Beat in garlic and the oregano, Gradually beat in the chile and blend thoroughly. Refrigerate covered to firm it up for 30 minutes.

Author's Comments

You can use chile butter on almost anything. I put some under the skin of chicken or turkey when roasting.

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