Ancho Chili Butter

1. 1

   Stem the chilies, break them open and shake out all the seeds.

2. 2

   Bring a small saucepan of water to a boil.

3. 3

   Lower the heat, add the chilies and simmer until softened, about 5 minutes.

4. 4

   Drain and let cool.

5. 5

   Use a small knife to scrape the flesh of the chilies from the skin.

6. 6

   Chop the chilies into a paste, and cream together with the butter in a small bowl.

7. 7

   Stir in the salt.

* Per serving · 4 servings · Values may vary.

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