Garlic-Ancho Butter

• 1 dried ancho or guajillo, seeded and torn into pieces
• 1/2 cup warm water
• 1/4 cup fresh cilantro leaves
• 3 garlic cloves
• 1 tablespoon fresh lime juice
• Pinch sugar
• 1 1/2 teaspoons kosher salt
• 4 ounces (1/2 cup or 1 stick) unsalted butter, softened

1. Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.
2. Finely chop cilantro and garlic together in a food processor.
3. Add chile, lime juice, sugar, and salt, then process until finely chopped.
4. Add butter and blend until smooth, then spoon into a ramekin or roll into a cylinder using parchment paper.
5. Cooks' note: Garlic-ancho butter keeps, tightly covered and chilled for 1 week

guajillo, water, fresh cilantro, garlic, lime juice, sugar, kosher salt, unsalted butter

Taken from www.foodnetwork.com/recipes/garlic-ancho-butter-recipe.html (may not work)