Ancho Chili Butter

By Molly O'Neill

Total Time
20 minutes
Rating
3(5)
Comments
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Ingredients

Yield:.5 cup
  • 2small ancho chilies
  • ½cup unsalted butter, softened
  • ½teaspoon kosher salt, plus more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

221 calories; 24 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 81 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Stem the chilies, break them open and shake out all the seeds. Bring a small saucepan of water to a boil. Lower the heat, add the chilies and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chilies from the skin. Chop the chilies into a paste, and cream together with the butter in a small bowl. Stir in the salt.

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