Ingredients
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1
-
1
-
1/2
-
2
-
1/4
-
-
-
-
-
-
-
-
-
-
Directions
Mexican Chili Butter, 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 , This is simply wonderful and I can see so many uses for it I finely chopped one green and one red jalapeno and then proceeded with the recipe After mixing I formed it into a log, rolled in parsley flakes, and then froze wrapped in wax paper I thinly sliced it and served with Bacon Waffles #141878 for dinner I loved it! I plan to use the rest on chicken breasts or a steak Thank you Bergy for a wonderful addition to my kitchen
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Steps
|
1
Done
|
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. |
|
2
Done
|
Beat in the Garlic& Oregano. |
|
3
Done
|
Graduallybeat in the Chili to Blend Throughly. |
|
4
Done
|
Mold Into a Small Bowl, Cover& Refrigerate to Firm. |
