Chile Butter made from Chile Paste+
INGREDIENTS:
5 Dried chiles (ancho, pasilla Boiling water
-or mulato) deveined and 3 tb Vegatable oil
-seeded
5 Dried chiles (ancho, pasilla Boiling water
-or mulato) deveined and 3 tb Vegatable oil
-seeded
This could be for sauces, stews. soups, grilled cheese sandwiches, pizza, or crisp crackers and cream cheese.
Preheat oven to 350 degrees F. Lightly toast the chiles in the oven 3 to 5 minutes, or until they've puffed up. Place in a small bowl and add just enough boiling water to cover. Let soak 20 minutes. Drain. Place in a blender or food processor fitted with the steel blade and puree with the oil to make a smooth paste. Store in a covered container in the refrigerator. This will keep several months.
This recipe came from "Peppers Hot & Sweet" by Beth Dooley typed by Mary Riemerman Submitted
Preheat oven to 350 degrees F. Lightly toast the chiles in the oven 3 to 5 minutes, or until they've puffed up. Place in a small bowl and add just enough boiling water to cover. Let soak 20 minutes. Drain. Place in a blender or food processor fitted with the steel blade and puree with the oil to make a smooth paste. Store in a covered container in the refrigerator. This will keep several months.
This recipe came from "Peppers Hot & Sweet" by Beth Dooley typed by Mary Riemerman Submitted