Ancho Chile And Roasted Garlic Butter Recipe - Cooking Index
Ancho Chile And Roasted Garlic Butter Recipe - Cooking Index
To roast garlic, halve heads horizontally. Drizzle with drops of olive oil and lightly season with salt and pepper. Wrap in foil and roast at 375 degrees or grill over moderate fire for 40 minutes, or until garlic is soft and creamy. Cool and squeeze from husk.
Courses: Sauces| 1/2 lb | 227g / 8oz | Unsalted butter - barely softened |
| 1 1/2 tablespoons | 22ml | Ancho chile powder = (or other medium-hot pure chile powder) |
| 2 tablespoons | 30ml | Roasted garlic puree - (see comments) |
| 1 teaspoon | 5ml | Brown sugar |
| 1 teaspoon | 5ml | Finely-grated lime zest |
| 1 tablespoon | 15ml | Fresh lime juice |
| 2 tablespoons | 30ml | Chopped fresh cilantro |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Using mixer or wooden spoon, beat all ingredients together until thoroughly combined. Store unused portion in plastic or foil and refrigerate for up to 5 days or freeze for up to 3 months.
Source:
"Vegetarian Times, September 2002"
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