Mexican Chili Butter

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 dried ancho chilies, toasted,seeded,chopped in small pieces or 2 fresh jalapenos, seeded and chopped but they are not as good
• 1 cup boiling water
• 1/2 cup butter, at room temperature
• 2 cloves garlic, minced
• 1/4 tso dried oregano

Recipe

• 1 place ancho chili in a small bowl and pour the boiling water over it (if using fresh jalapeno omit this step) drain the chili& place chili in a blender with 1 1/2 tbsp of the soaking water, discard the rest of the soaking water, and process until very smooth, cool completely (with the jalapeno just process until smooth) beat butter until fluffy.
• 2 beat in the garlic& oregano.
• 3 graduallybeat in the chili to blend throughly.
• 4 mold into a small bowl, cover& refrigerate to firm.