Like HowStuffWorks on Facebook!

Chili Butter


This recipe is part of the recipe for Spicy Grilled Chicken

Yield

Makes about 2/3 cup

Ingredients

1 small dried ancho chili, toasted, seeded, deveined, rinsed
1 cup boiling water
1/2 cup butter, softened
1 clove garlic, minced
1/4 teaspoon dried oregano leaves, crushed

Preparation

  1. Place chili in small bowl; cover with boiling water. Let stand 1 hour.
  2. Place chili and 1-1/2 tablespoons of soaking water in blender; process until smooth. Cool completely. Discard remaining soaking water.
  3. Beat butter in small bowl with electric mixer until fluffy. Beat in garlic and oregano. Gradually beat in chili mixture until well blended. Cover and refrigerate 30 minutes or until firm.
  4. Spoon butter in a strip onto plastic wrap; enclose in plastic wrap and roll back and forth to form smooth 1-inch-diameter roll. Refrigerate at least 1 hour until firm.

Note

Leftover Chili Butter can be frozen up to 1 month. Use on vegetables, rice, hamburgers, steaks and other grilled meats.

Check out more recipes for Mexican