Ancho Chili Garlic Butter Recipes

ANCHO CHILI BUTTER

Ancho Chili Butter image

Provided by Molly O'Neill

Time 20m

Yield .5 cup

Number Of Ingredients 3

Ingredients

2 small ancho chilies
1/2 cup unsalted butter, softened
1/2 teaspoon kosher salt, plus more to taste

Steps:

Stem the chilies, break them open and shake out all the seeds. Bring a small saucepan of water to a boil. Lower the heat, add the chilies and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chilies from the skin. Chop the chilies into a paste, and cream together with the butter in a small bowl. Stir in the salt.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 24 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 15 grams, Sodium 81 milligrams, Sugar 0 grams, TransFat 1 gram

CORN ON THE COB WITH GARLIC-ANCHO BUTTER

Corn on the Cob with Garlic-Ancho Butter image

Categories Dairy Side Corn Hot Pepper Summer Cilantro Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

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

Steps:

Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.
Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a ramekin.
Cook corn in a large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Transfer with tongs to a platter and serve with butter.

ANCHO CHILE BUTTER W/ ROASTED GARLIC

Ancho Chile Butter W/ Roasted Garlic image

Make and share this Ancho Chile Butter W/ Roasted Garlic recipe from Food.com.

Provided by LBWs-Dad

Categories < 15 Mins

Time 10m

Yield 1 1/2 cups, 1 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb unsalted butter, softened
1 1/2 tablespoons dried ancho chile powder
2 tablespoons roasted garlic paste
1 teaspoon brown sugar
1 teaspoon finely-grated lime zest or 1 teaspoon lemon zest
1 tablespoon fresh lime juice or 1 tablespoon lemon juice
2 tablespoons chopped fresh cilantro
salt and pepper

Steps:

Mix all ingredients together using electric mixer or spatula.
Salt and Pepper to taste.
Wrap in plastic wrap or store in air tight container.
Refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition Facts : Calories 1709.4, Fat 186.1, SaturatedFat 117, Cholesterol 488.1, Sodium 144.5, Carbohydrate 17.6, Fiber 4.3, Sugar 5.8, Protein 4.5

MEXICAN CHILI BUTTER

Mexican Chili Butter image

Use this butter on chicken breasts & broil them. Also use on Bread or Bolillos (Mexican buns) or put a dab on your veggies.Great on Hamburger buns or steaks. Many used and it will keep in the freezer for over a month.

Provided by Bergy

Categories Lunch/Snacks

Time 15m

Yield 2/3 cup

Number Of Ingredients 5

Ingredients

1 dried ancho chilies, toasted,seeded,chopped in small pieces or 2 fresh jalapenos, seeded and chopped but they are not as good
1 cup boiling water
1/2 cup butter, at room temperature
2 cloves garlic, minced
1/4 tso dried oregano

Steps:

Place ancho chili in a small bowl and pour the boiling water over it (if using fresh jalapeno omit this step) Drain the chili& place chili in a blender with 1 1/2 tbsp of the soaking water, discard the rest of the soaking water, and process until very smooth, cool completely (with the jalapeno just process until smooth) Beat butter until fluffy.
Beat in the garlic& oregano.
Graduallybeat in the chili to blend throughly.
Mold into a small bowl, cover& refrigerate to firm.

Nutrition Facts : Calories 1305.1, Fat 140.2, SaturatedFat 87.6, Cholesterol 365.9, Sodium 999.8, Carbohydrate 16.2, Fiber 5.7, Sugar 0.2, Protein 5

GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER

Grilled Corn with Honey-Ancho Chile Butter image

Provided by Rick Rodgers

Categories Side Vegetarian Low Cal High Fiber Backyard BBQ Corn Grill Grill/Barbecue Honey Butter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature, divided
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon dried oregano
1/2 teaspoon coarse kosher salt
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon onion powder
8 ears of corn, husked
Ingredient info: Ancho chile powder is available in the spice section of many supermarkets and at Latin markets.

Steps:

Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.
Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.

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