| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Sauce |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Dried Ancho chiles |
| 1/2 |
c |
Butter |
INSTRUCTIONS
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Recipe By: the California Culinary Academy
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. Makes
1/2 cup.
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.
Seasoned butters make an excellent topping for any roasted, broiled, or
barbecued meat, poultry, or fish. The butters can be made up to four days
ahead and refrigerated up to week; they can also be frozen two to three
months.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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