Internet Recipe
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Chile Butter |
1 small dried ancho chili, toasted, seeded, deveined, and rinsed. 1 cup boiling water 1/2 cup butter, softened 1 clove garlic, minced 1/4 teaspoon dried oregano leaves, crushed |
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1. Place chili in small bowl,cover with boiling water. Let stand 1 hour. 2. Place chili and 1 1/2 tablespoons soaking water in blender; process until smooth . cool completely. Discard remaining soaking water. 3. Beat butter in a small bowl with electric mixer until fluffy. Beat in garlic and oregano. Gradually beat in chili mixture. Cover and refrigerate 30 minutes or until firm. 4. Spoon butter in a strip onto plastic wrap; enclose in plastic wrap and roll back and forth to form smooth 1 inch thick roll. Refrigerate until firm. Great on roasted corn. |