Ancho Chili Garlic Butter

Name: Ancho Chili Garlic Butter
Total time: 15 min
Yield: One-quarter cup
Ingredients: 1 small ancho chili; 4 tablespoons unsalted butter, softened; 1 small clove garlic, peeled and minced; 1/4 teaspoon salt, plus more to taste

By Molly O'Neill

Total Time: 15 minutes
Rating: (0)
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Ingredients

Yield:One-quarter cup

1small ancho chili
4tablespoons unsalted butter, softened
1small clove garlic, peeled and minced
¼teaspoon salt, plus more to taste

Ingredient Substitution Guide

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Preparation

Step 1
Stem the chili, break it open and shake out all of the seeds. Bring a small saucepan of water to the boil. Lower the heat, add the chili and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chili from the skin. Chop the chili until it forms a paste. You should have about 1½ teaspoons.
Step 2
In a small bowl, cream together the chili and the butter. Stir in the garlic and salt. Use immediately or store in the refrigerator.