Ancho Chile And Roasted Garlic Butter Recipe

• 1/2 lb unsalted butter barely softened
• 1 1/2 Tbsp. ancho chile pwdr (or possibly other medium-warm pure chile pwdr)
• 2 Tbsp. roasted garlic puree (see comments)
• 1 tsp brown sugar
• 1 tsp finely-grated lime zest
• 1 Tbsp. fresh lime juice
• 2 Tbsp. minced fresh cilantro Salt to taste Freshly-grnd black pepper to taste

1. Using mixer or possibly wooden spoon, beat all ingredients together till thoroughly combined.
2. Store unused portion in plastic or possibly foil and chill for up to 5 days or possibly freeze for up to 3 months.
3. This recipe yields about 1 1/2 c..
4. Comments: To roast garlic, halve heads horizontally.
5. Drizzle with drops of extra virgin olive oil and lightly season with salt and pepper.
6. Wrap in foil and roast at 375 degrees or possibly grill over moderate fire for 40 min, or possibly till garlic is soft and creamy.
7. Cold and squeeze from husk.
8. Yield: 1 1/2 c.

butter, ancho chile pwdr, garlic puree, brown sugar, lime zest, lime juice, fresh cilantro salt

Taken from cookeatshare.com/recipes/ancho-chile-and-roasted-garlic-butter-65049 (may not work)