Recipe - Habanero Butter

2 Sticks butter (salted or
unsalted; your choice)
2 Dried Habanero chiles; more
or less; coarsely ground

Date: Fri, 29 Mar 1996 12:13:54 0800 (PST)

From: Rich McCormack macknet@cts.com
Place cubes of butter in a small, heatproof glass sauce pan or small heavy
bottomed stainless steel sauce pan and sprinkle the ground dried chiles
over the top. Melt the butter over a low medium flame (use a heat defuser
if using a glass pan). When thoroughly melted, stir to distribute the
ground chiles throughout the melted butter and set aside to cool. As it
cools, whip with a dinner fork or wire wisk once in a while to keep the
bits 'n pieces of chile distributed evenly. Spoon into a clean storage
container, cover, and refrigerate. Use, with discretion, wherever one might
use butter.

Variations: Other dried chiles can be substituted (chipotles make a tasty
chile butter). Margerine or a mix of margerine and butter can also be
used. For chile flavored clarified butter, heat on low a little longer and
skim off the froth as it accumulates on the top. While the butter is still
liquid, ladle off as much of the clear liquid as possible into a storage
container but leave the pieces of chile and other solids that accumulate at
the bottom of the pan. Cover the clarified butter and store in a
refrigerator.

CHILEHEADS DIGEST V2 #281

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.