Recipe courtesy of Gourmet Magazine

Garlic-Ancho Butter

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 30 min
  • Yield: 3/4 cup butter
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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


  1. Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.
  2. 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.
  3. Cooks' note: Garlic-ancho butter keeps, tightly covered and chilled for 1 week