| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Dried ancho chile | |
| Or any other dried pepper | ||
| 1 | lb | Unsalted butter, room |
| temperature | ||
| 1 1/2 | ch logs. | |
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Break apart the dried pepper, remove seeds, and stem. Transfer the pepper to a spice grinder or a mortar and pestle, and grind to a fine powder. There should be 2 tablespoons powder. Place the butter in medium bowl. Use a rubber spatula to smooth butter into a paste. Stir in the ground chile pepper until evenly distributed. Divide evenly between two pieces of parchment paper. Wrap in the parchment, forming an even cylinder; tie ends, and label. Transfer to the refrigerator to chill. To use, unwrap paper, and slice off pieces of butter. Will keep refrigerated 2 weeks or frozen up to 1 month. Makes two 8 1/2 by Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pound" Per serving: 3255 Calories (kcal); 368g Total Fat; (99% calories from fat); 4g Protein; trace Carbohydrate; 994mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 73 Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3254
Calories From Fat: 3235
Total Fat: 367.9g
Cholesterol: 975.2mg
Sodium: 50.1mg
Potassium: 119.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.9g