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