Garlic-Ancho Butter

1. 1

   Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.

2. 2

   Finely chop cilantro and garlic together in a food processor.

3. 3

   Add chile, lime juice, sugar, and salt, then process until finely chopped.

4. 4

   Add butter and blend until smooth, then spoon into a ramekin or roll into a cylinder using parchment paper.

5. 5

   Cooks' note: Garlic-ancho butter keeps, tightly covered and chilled for 1 week

* Per serving · 4 servings · Values may vary.

No additional tips available.