Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Dried ancho chiles -- see
Directions
1/2 c Butter

(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 1/2 cup.

Recipe By : the California Culinary Academy

From: Ladies Home Journal- August 1991

Browse by categories