Picante new mexican herb butter
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Garlic cloves; minced | |
| 1 | Ancho chili toasted and ground stems and seeds removed or- | |
| 4 | teaspoons | New Mexico chili powder |
| 3 | tablespoons | Cilantro; freshly chopped |
| 2 | teaspoons | Mexican oregano freshly chopped |
| 3 | tablespoons | Pecans; lightly toasted chopped |
| 1 | tablespoon | Gold tequila or lime juice |
| 1 | tablespoon | Freshly grated Parmesan |
| ¼ | pounds | Butter; softened |
Directions
With a wooden spoon, gently blend all ingredients in a bowl. The butter turns a lovely pumpkin color. Freezes well.
Hutson writes: "Delicious over corn on the cob or squash as well as with grilled chicken or steaks." From Lucinda Hutson's "Four Mexican Herbs" article in "The Herb Companion." Aug./Sept. 1989, Vol. 1, No. 6. Pg. 31. Typed for you by Cathy Harned. Submitted By CATHY HARNED On 11-29-94