Chipotle Butter

• 1 (7 ounce) can chipotle chiles in adobo
• 16 tablespoons unsalted butter

1. Puree chipotles and all sauce in processor.
2. Make sure to scrape the bowl to get unprocessed parts well pureed.
3. Add softened butter.
4. Process until creamy.
5. Place in a heavy saucepan over low heat.
6. Soften mixture until it is very soft and smooth, stirring constantly.
7. Don't overheat the butter/chipotle combination, it will break and not come back together.
8. (Use a double boiler or bain marie if you must to make sure it doesn't get too warm.
9. ).
10. Pour softened mixture into a fine chinoise.
11. Let drain, gently pushing contents up the sides of the sieve, not pressing.
12. After the mixture has gone through the chinois, there should be about 2 T of seeds and skins in the bottom.
13. Discard these.
14. This can be used in Sauce Batarde or just by itself on bread, fish or eating with a spoon.
15. It will keep very well in the freezer, if covered tightly.

chipotle chiles, butter

Taken from www.food.com/recipe/chipotle-butter-183533 (may not work)