| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Basics & es, Condiments, Microwave | 8 | Servings | |
INGREDIENTS
| 2 | lg | Dried ancho chiles — see |
| Directions | ||
| 1/2 | c | Butter |
INSTRUCTIONS
(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. 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. Recipe By : the California Culinary Academy From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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