| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 2 | Sticks butter (salted or unsalted; your choice) | |
| 2 | Dried Habanero chiles; more or less; coarsely ground |
INSTRUCTIONS
Date: Fri, 29 Mar 1996 12:13:54 -0800 (PST) From: Rich McCormack <macknet@cts.com> Place cubes of butter in a small, heat-proof glass sauce pan or small heavy bottomed stainless steel sauce pan and sprinkle the ground dried chiles over the top. Melt the butter over a low - medium flame (use a heat defuser if using a glass pan). When thoroughly melted, stir to distribute the ground chiles throughout the melted butter and set aside to cool. As it cools, whip with a dinner fork or wire wisk once in a while to keep the bits 'n pieces of chile distributed evenly. Spoon into a clean storage container, cover, and refrigerate. Use, with discretion, wherever one might use butter. Variations: Other dried chiles can be substituted (chipotles make a tasty chile butter). Margerine or a mix of margerine and butter can also be used. For chile flavored clarified butter, heat on low a little longer and skim off the froth as it accumulates on the top. While the butter is still liquid, ladle off as much of the clear liquid as possible into a storage container but leave the pieces of chile and other solids that accumulate at the bottom of the pan. Cover the clarified butter and store in a refrigerator. CHILE-HEADS DIGEST V2 #281 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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