Dried Chile Pepper Butter Recipes

DRIED CHILE PEPPER BUTTER

Dried Chile Pepper Butter image

Use any dried peppers to make this colorful and piquant butter.

Provided by Martha Stewart

Yield Makes two 8 1/2-by-1 1/2-inch logs

Number Of Ingredients 2

Ingredients

1 dried ancho chile, pasilla, or other dried pepper
1 pound unsalted butter, room temperature

Steps:

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.

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