The City Magazine Since 1975

Ancho Chile-Lime Compound Butter

August 2018
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INGREDIENTS: 

1 dried ancho chile
2 limes, zested
1/4 lb. unsalted butter, softened

DIRECTIONS: 

Toast the chile in a cast-iron pan over medium heat for 15 seconds on each side. You should hear the chile crackle. Cool, remove the stems and seeds, and grind the chile in a spice grinder. Fold the chile powder and lime zest into the butter. Roll the butter into a log using wax paper, then refrigerate until solid. Unused compound butter can be wrapped in foil and frozen for up to a month.

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