Recipe - Ancho Chile Butter

2 lg Dried ancho chiles see
Directions
One half cup Butter

(Note: New Mexico, pasilla, or California chiles can be substituted for
ancho chiles.)

1. Put chiles in a bowl and cover with boiling water. When they are
rehydrated, drain them and put them in a food processor or blender; process
until finely chopped.

2. In a small saucepan over mediumhigh heat, melt butter. With machine
running, add hot butter to chiles in a fine stream. Blend until color is
homogeneous and mixture is smooth.

3. Let stand at room temperature until butter reaches a spoonable
consistency. Use immediately, or refrigerate or freeze for later use.

Microwave Version: Complete step 1. Put butter in a glass dish and
microwave on 100% power until butter is melted, about 45 to 60 seconds.
Continue with steps 2 and 3.

Makes One half cup.

Recipe By : the California Culinary Academy

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip