PICANTE NEW MEXICAN HERB BUTTER

      Title: PICANTE NEW MEXICAN HERB BUTTER
  Categories: Other sauce
       Yield: 1 Batch
  
       3    Garlic cloves; minced
       1    Ancho chili
            -- toasted and ground
            -- stems and seeds removed
            -or-
       4 ts New Mexico chili powder
       3 tb Cilantro; freshly chopped
       2 ts Mexican oregano
            -- freshly chopped
       3 tb Pecans; lightly toasted
            -- chopped
       1 tb Gold tequila or lime juice
       1 tb Freshly grated Parmesan
     1/4 lb Butter; softened
  
   With a wooden spoon, gently blend all ingredients in a bowl. The
   butter turns a lovely pumpkin color. Freezes well.
   
   Hutson writes: "Delicious over corn on the cob or squash as well as
   with grilled chicken or steaks."
   
   From Lucinda Hutson's "Four Mexican Herbs" article in "The Herb
   Companion." Aug./Sept. 1989, Vol. 1, No. 6. Pg. 31. Typed for you by
   Cathy Harned.
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