Ancho Chili Garlic Butter

1. 1

   Stem the chili, break it open and shake out all of the seeds.

2. 2

   Bring a small saucepan of water to the boil.

3. 3

   Lower the heat, add the chili 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 chili from the skin.

6. 6

   Chop the chili until it forms a paste.

7. 7

   You should have about 1 1/2 teaspoons.

8. 8

   In a small bowl, cream together the chili and the butter.

9. 9

   Stir in the garlic and salt.

10. 10

    Use immediately or store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.