Dried Chile-Pepper Butter

Categories: Stewart3

Serves: 1 servings

Ingredients:

1 Dried ancho chile
Or any other dried pepper
1 lb Unsalted butter; room
-temperature

Instructions:
Break apart the dried pepper, remove seeds, and stem. Transfer the pepper
to a spice grinder or a mortar and pestle, and grind to a fine powder.
There should be 2 tablespoons powder. Place the butter in medium bowl. Use
a rubber spatula to smooth butter into a paste. Stir in the 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. Makes two 8 1/2 by 1 1/2 inch logs.

Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 pound"

Per serving: 3255 Calories (kcal); 368g Total Fat; (99% calories from fat);
4g Protein; trace Carbohydrate; 994mg Cholesterol; 50mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 73 1/2 Fat;
0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

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