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Recipe Name: Ancho Chile Butter Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

2 Dried ancho chiles, see
1/2 Cup(s) Butter
(Note: New Mexico, pasilla, or California chiles can be substituted
for ancho chiles.) Put chiles in a bowl and cover with boiling water.
When they are rehydrated, drain them and put them in a food processor
or blender; process until finely chopped. In a small saucepan over
medium-high heat, melt butter. With machine running, add hot butter to
chiles in a fine stream. Blend until color is homogeneous and mixture
is smooth. Let stand at room temperature until butter reaches a
spoonable consistency. Use immediately, or refrigerate or freeze for
later use. Microwave Version: Complete step 1. Put butter in a glass
dish and microwave on 100% power until butter is melted, about 45 to
60 seconds. Continue with steps 2 and 3. Makes 1/2 cup. Recipe By
: the California Culinary Academy From: Ladies Home Journal- August
1991 File

Nutrition (calculated from recipe ingredients)
Calories: 102
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 30.5mg
Sodium: 1.6mg
Potassium: 3.4mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g

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