| Comments: |
*Ancho chile is a deep reddish brown flat, wrinkled and heart shape chile pepper about 3 inches [7.6 cm] wide and 4 inches [10 cm] long, with a sweet hot flavor.
The ancho, the sweetest of the dried chiles, is most commonly used in authentic Mexican cooking and is a staple in red chili and tamales.
Excellent along grillled steaks and pan-gried onion, apple and mint potatoes, this butter is also excellent served along with eggs as well as any meat, even potatoes.
It is referred to poblano when fresh.
|
- 2 large unpeeled cloves garlic
- 1 large 'ancho' chile*
- 6 tablespoons [90 g] unsalted butter
- 1/4 teaspoon [1 mL] salt
- Boiling water
|
- Transfer unpeeled garlic cloves into a small frypan over medium-high heat.
- Heat turning garlic cloves over often until just lightly browned.
- Remove from heat and peel the cloves.
- Into the same frypan, heat chile over medium heat until it starts to swell and its flesh becomes tender.
- A good scent should emanate but it should not burn.
- Remove from heat and reserve.
- Cut a slit down the chile; remove membranes and seeds.
- Transfer chile into a small bowl; cover chile with boiling water.
- Leave chile to soften for 30 minutes before removing it from the water.
- Into the bowl of a food processor using the metal blade, puree together reserved garlic cloves and drained chile.
- Add unsalted butter and salt; proceed until well blended then taste to check for seasonings.
- Spoon 'ancho' butter onto waxed paper; roll butter into a long roll.
- Refrigerate butter for at least 2 hours before using.
|
