Dried chile-pepper butter

Yield: 1 servings

Measure Ingredient
1 \N Dried ancho chile
\N \N Or any other dried pepper
1 pounds Unsalted butter; room temperature

Break apart the dried pepper, remove seeds, and stem. Transfer the pepper to a spice grinder or a mortar and pestle, and grind to a fine powder.

There should be 2 tablespoons powder. Place the butter in medium bowl. Use a rubber spatula to smooth butter into a paste. Stir in the ground chile pepper until evenly distributed. Divide evenly between two pieces of parchment paper. Wrap in the parchment, forming an even cylinder; tie ends, and label. Transfer to the refrigerator to chill. To use, unwrap paper, and slice off pieces of butter. Will keep refrigerated 2 weeks or frozen up to 1 month. Makes two 8½ by 1 ½ inch logs.

Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 pound" Per serving: 3255 Calories (kcal); 368g Total Fat; (99% calories from fat); 4g Protein; trace Carbohydrate; 994mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 73 ½ Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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