ANCHO CHILE BUTTER

      Title: ANCHO CHILE BUTTER
  Categories: Other sauce
       Yield: 8 Servings
  
       2 lg Dried ancho chiles -- see
            Directions
     1/2 c  Butter
  
   (Note: New Mexico, pasilla, or California chiles can be substituted
   for ancho chiles.)
   
   1. Put chiles in a bowl and cover with boiling water. When they are
   rehydrated, drain them and put them in a food processor or blender;
   process until finely chopped.
   
   2. In a small saucepan over medium-high heat, melt butter. With
   machine running, add hot butter to chiles in a fine stream. Blend
   until color is homogeneous and mixture is smooth.
   
   3. Let stand at room temperature until butter reaches a spoonable
   consistency. Use immediately, or refrigerate or freeze for later use.
   
   Microwave Version: Complete step 1. Put butter in a glass dish and
   microwave on 100% power until butter is melted, about 45 to 60
   seconds. Continue with steps 2 and 3.
   
   Makes 1/2 cup.
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