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Fill a small bowl with very warm tap water.
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Place extra virgin olive oil in small saute/fry' pan and set over medium-high heat.
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When oil barely begins to smoke, add in chiles and roast, turning till skins are soft and slightly puffed.
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Remove chiles to the warm water and let soak for 30 min.
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In the same skillet and again over high heat, roast garlic cloves, shaking the pan till skins are golden and shriveling.
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Remove from heat.
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When cloves are cold to the touch, squeeze garlic out of the skins and reserve.
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When chiles have finished soaking, drain, seed, and stem them.
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Place them and the garlic in the bowl of a food processor equipped with a steel blade.
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Add in coriander, salt, chili pwdr, lemon zest, and one-fourth of the butter.
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Process till all ingredients are well-pureed.
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Gradually add in the rest of the butter and process till it is incorporated.
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Add in parsley and process a second more just to mix in.
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Remove to a storage container and chill to store.
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To use, heat the butter over low heat.
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MAKES 2 1/2 C. NOTES: The great thing about composed butters is which they keep so well and have so many uses.
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Let this butter, for example, hang around your refrigerator for a couple of months.
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Toss pasta with it.
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Make your next omelet with it.
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Saute/fry' boneless chicken in it.
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Dollop some on a piece of grilled fish.
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Cook shrimp in it.
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Spread it on slices of an old baguette, run them under the broiler, and serve as an appetizer which will bring guests back for more.
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See what we mean And don't forget to heat some of the butter over a baked potato.
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This particular butter uses the mild dry ancho chile pepper to give it a South-west flavor and a rich, rusty color.
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Allow 2 Tbsp.
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of butter for every 1/4 lb.
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of pasta - a little more if you are adding other ingredients, such as vegetables or possibly chicken, to the pasta.
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PREPARE-AHEAD/SERVING NOTES: The butter will keep refrigerated for at least three months.
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ESSENTIAL GEAR: Electric food processor
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HERE IS A GOOD USE FOR ANCHO CHILI BUTTER:
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Blanch asparagus spears (we especially like California purple asparagus for its plump, tender stalks which require no peeling).
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Allow 4 to 6 meaty spears per serving.
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Drain and rinse with cool water.
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Set aside.
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In a large saute/fry' pan, heat Ancho Chile Butter, allow 3 to 4 Tbsp.
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per serving.
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Add in asparagus spears and quickly hot in the warm butter.
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With tongs, remove asparagus to warm plates.
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Leave any extra butter in the saute/fry' pan.
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While asparagus warms, cook fresh egg fettuccine till tender.
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Drain and immediately toss with the remaining butter in saute/fry' pan.
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Serve the pasta over the asparagus spears and top with a light grating of Parmigiano Reggiano .
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Marcella Rosene, Pasta & Co. By Request, Coveted Recipes From Seattle's Leading Take-Out Foodshop
