Seasoned butters make an excellent topping for any roasted, broiled, or barbecued meat, poultry, or fish. This recipe for Ancho Chile Butter can be made up to four days ahead and refrigerated up to a week.
(Recipe by the California Culinary Academy)
Ingredients:
2 large dried ancho chilies (see Instructions)
1⁄2 cup butter
Instructions:
1. Put chilies in a bowl and cover with boiling water.2. When they are rehydrated, drain them and put them in a culinary blender or food processor; process until finely chopped.
3. In a small saucepan over medium-high heat, melt butter.
4. With machine running, add hot butter to chilies in a fine stream. Blend until color is homogeneous and mixture is smooth.
5. Let stand at room temperature until butter reaches a spoonable consistency. Use immediately, or refrigerate or freeze for later use. Makes ½ cup.
Chef's Note: New Mexico, pasilla, or California chilies can be substituted for ancho chilies.
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