Just When You Thought Butter Couldnt Get Any Better, Red Chile Butter Enters

• 1 ancho chile, stemmed
• 1 pasilla chile, stemmed
• 1 guajillo chile, stemmed
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 garlic clove, grated on a microplane
• 1/4 teaspoon kosher salt, or to taste
• 1/8 teaspoon ground cumin

1. Heat a medium-size, heavy saute pan or griddle over medium heat until very hot.
2. Add the chiles and toast, pressing down on them firmly with a spatula, for 10 to 15 seconds, or until golden brown.
3. Turn the chiles and continue to toast, pressing down on them firmly with the spatula, another 10 to 15 seconds, or until fragrant, golden brown and pliable.
4. Remove the toasted chiles to a bowl, add enough boiling water to cover and let soak for 10 to 12 minutes, or until rehydrated.
5. Transfer the chiles and 2 tablespoons of the soaking liquid to a blender and blend until smooth.
6. Force the chiles through a fine-mesh sieve to remove the skins and seeds.
7. Blend together the chile puree, butter, garlic, salt and cumin in a medium-size bowl.
8. Form into a log and refrigerate until firm before slicing and serving.

ancho chile, chile, guajillo chile, unsalted butter, garlic, kosher salt, ground cumin

Taken from www.foodrepublic.com/recipes/just-when-you-thought-butter-couldnt-get-any-better-red-chile-butter-enters/ (may not work)