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Recipe Summary
Yield: Makes two 8 1/2-by-1 1/2-inch logs
Ingredients
Ingredient Checklist
1 dried ancho chile, pasilla, or other dried pepper
1 pound unsalted butter, room temperature
Gallery
Recipe Summary
Yield: Makes two 8 1/2-by-1 1/2-inch logs
Gallery
Recipe Summary
Yield: Makes two 8 1/2-by-1 1/2-inch logs
Recipe Summary
Yield: Makes two 8 1/2-by-1 1/2-inch logs
Yield: Makes two 8 1/2-by-1 1/2-inch logs
Makes two 8 1/2-by-1 1/2-inch logs
Ingredients
Ingredients
- 1 dried ancho chile, pasilla, or other dried pepper
- 1 pound unsalted butter, room temperature
Directions
Break apart dried pepper, and remove seeds and stem. Transfer pepper to a spice grinder or a mortar and pestle, and grind to a fine powder. There should be 2 tablespoons powder.
Place butter in a medium bowl. Use a rubber spatula to smooth butter into a paste. Stir in ground chile pepper until evenly distributed. Divide evenly between two pieces of parchment paper. Wrap in the parchment, forming an even cylinder; tie ends, and label. Transfer to the refrigerator to chill. To use, unwrap paper, and slice off pieces of butter. Will keep refrigerated 2 weeks or frozen up to 1 month.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Dried Chile Pepper Butter
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Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dried Chile Pepper Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
