This recipe is part of the recipe for Spicy Grilled Chicken
Makes about 2/3 cup
|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|
- Place chili in small bowl; cover with boiling water. Let stand 1 hour.
- Place chili and 1-1/2 tablespoons of soaking water in blender; process until smooth. Cool completely. Discard remaining soaking water.
- 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.
- 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.
Leftover Chili Butter can be frozen up to 1 month. Use on vegetables, rice, hamburgers, steaks and other grilled meats.
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