Ancho Chili Butter

Ingredients

• 2 small ancho chilies
• ½ cup unsalted butter, softened
• ½ teaspoon kosher salt, plus more to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    411 calories; 46 grams fat; 29 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 122 milligrams cholesterol; 79 milligrams sodium

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

Preparation

1. Stem the chilies, break them open and shake out all the seeds. Bring a small saucepan of water to a boil. Lower the heat, add the chilies and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chilies from the skin. Chop the chilies into a paste, and cream together with the butter in a small bowl. Stir in the salt.

20 minutes