Garlic-Ancho Butter

Total Time:
40 min
Prep:
10 min
Inactive:
30 min

Yield:
3/4 cup butter
Level:
Easy

Ingredients
  • 1 dried ancho or guajillo, seeded and torn into pieces
  • 1/2 cup warm water
  • 1/4 cup fresh cilantro leaves
  • 3 garlic cloves
  • 1 tablespoon fresh lime juice
  • Pinch sugar
  • 1 1/2 teaspoons kosher salt
  • 4 ounces (1/2 cup or 1 stick) unsalted butter, softened
Directions

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

Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a ramekin or roll into a cylinder using parchment paper.

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


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