INGREDIENTS

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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