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Ancho Chile Butter Recipe

Ingredients

How to make it

  • Makes 1/2 cup
  • Drain the chiles and puree in a food processor. Add the butter, cilantro, parsley, garlic, wine, paprika, pepper flakes, and lime zest and process until very smooth.
  • Use a rubber spatula to scrape the butter onto a square parchment paper or wax paper. Roll up into a cylinder and refrigerate. The butter can be refrigerated for up to 3 days or frozen for up to 1 month.

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  • valinkenmore 13 years ago
    I use something similar on corn on the cob - really awakens the tastebuds!
    Was this review helpful? Yes Flag

The Cook

choclytcandy Dallas, Dallas

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