Ancho Chili Garlic Butter

Ingredients

• 1 small ancho chili
• 4 tablespoons unsalted butter, softened
• 1 small clove garlic, peeled and minced
• ¼ teaspoon salt, plus more to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    221 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 61 milligrams cholesterol; 41 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One-quarter cup

Preparation

1. 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.
2. In a small bowl, cream together the chili and the butter. Stir in the garlic and salt. Use immediately or store in the refrigerator.

15 minutes