Just When You Thought Butter Couldnt Get Any Better, Red Chile Butter Enters

1. 1

   Heat a medium-size, heavy saute pan or griddle over medium heat until very hot.

2. 2

   Add the chiles and toast, pressing down on them firmly with a spatula, for 10 to 15 seconds, or until golden brown.

3. 3

   Turn the chiles and continue to toast, pressing down on them firmly with the spatula, another 10 to 15 seconds, or until fragrant, golden brown and pliable.

4. 4

   Remove the toasted chiles to a bowl, add enough boiling water to cover and let soak for 10 to 12 minutes, or until rehydrated.

5. 5

   Transfer the chiles and 2 tablespoons of the soaking liquid to a blender and blend until smooth.

6. 6

   Force the chiles through a fine-mesh sieve to remove the skins and seeds.

7. 7

   Blend together the chile puree, butter, garlic, salt and cumin in a medium-size bowl.

8. 8

   Form into a log and refrigerate until firm before slicing and serving.

* Per serving · 4 servings · Values may vary.