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Garlic-Ancho Butter

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Ingredients

  • 1 dried ancho or guajillo seeded, and torn into pieces
  • 1/2 cup warm water
  • 1/4 cup fresh cilantro leaves
  • 3 garlic cloves
  • 1 tablespoon fresh lime juice
  • 1 pinch sugar
  • 1 1/2 teaspoons kosher salt
  • 4 ounces unsalted butter - (1 stick) softened

Details

Servings 1

Preparation

Step 1

Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.

Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a ramekin or roll into a cylinder using parchment paper.

This recipe yields 3/4 cup butter.

Cooks' Note: Garlic-ancho butter keeps, tightly covered and chilled for 1 week

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