ANCHO CHILI GARLIC BUTTER
Provided by Molly O'Neill
Categories easy, weekday, dips and spreads
Time 15m
Yield One-quarter cup
Number Of Ingredients 4
Steps:
- Stem the chili, break it open and shake out all of the seeds. Bring a small saucepan of water to the boil. Lower the heat, add the chili and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chili from the skin. Chop the chili until it forms a paste. You should have about 1 1/2 teaspoons.
- In a small bowl, cream together the chili and the butter. Stir in the garlic and salt. Use immediately or store in the refrigerator.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 7 grams, Sodium 42 milligrams, Sugar 0 grams, TransFat 0 grams
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