Mexican Chili Butter

Recipe by Bergy
READY IN: 15mins
YIELD: 2/3 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place ancho chili in a small bowl and pour the boiling water over it (if using fresh jalapeno omit this step) Drain the chili& place chili in a blender with 1 1/2 tbsp of the soaking water, discard the rest of the soaking water, and process until very smooth, cool completely (with the jalapeno just process until smooth) Beat butter until fluffy.
  • Beat in the garlic& oregano.
  • Graduallybeat in the chili to blend throughly.
  • Mold into a small bowl, cover& refrigerate to firm.
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