(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
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!