|2 larges||Dried ancho chiles -- see|
(Note: New Mexico, pasilla, or California chiles can be substituted for ancho chiles.)
1. Put chiles in a bowl and cover with boiling water. When they are rehydrated, drain them and put them in a food processor or blender; process until finely chopped.
2. In a small saucepan over medium-high heat, melt butter. With machine running, add hot butter to chiles in a fine stream. Blend until color is homogeneous and mixture is smooth.
3. Let stand at room temperature until butter reaches a spoonable consistency. Use immediately, or refrigerate or freeze for later use.
Microwave Version: Complete step 1. Put butter in a glass dish and microwave on 100% power until butter is melted, about 45 to 60 seconds. Continue with steps 2 and 3.
Makes ½ cup.
Recipe By : the California Culinary Academy From: Ladies Home Journal- August 1991
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