Ancho Chili Garlic Butter

• 1 small ancho chili
• 4 tablespoons unsalted butter, softened
• 1 small clove garlic, peeled and minced
• 1/4 teaspoon salt, plus more to taste

1. Stem the chili, break it open and shake out all of the seeds.
2. Bring a small saucepan of water to the boil.
3. Lower the heat, add the chili and simmer until softened, about 5 minutes.
4. Drain and let cool.
5. Use a small knife to scrape the flesh of the chili from the skin.
6. Chop the chili until it forms a paste.
7. You should have about 1 1/2 teaspoons.
8. In a small bowl, cream together the chili and the butter.
9. Stir in the garlic and salt.
10. Use immediately or store in the refrigerator.

ancho chili, unsalted butter, clove garlic, salt

Taken from cooking.nytimes.com/recipes/4159 (may not work)