Mexican Chili Butter Recipe

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Ingredients:

Serving

1 dried ancho chilies, toasted,seeded,chopped in
1 cup boiling water
1/2 cup butter, at room temperature
2 cloves garlic, minced
1/4 tsp dried oregano

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	205.85 Kcal (862 kJ)
Calories from fat	207.01 Kcal
		% Daily Value*
Total Fat	23g	35%
Cholesterol	61.01mg	20%
Sodium	4.58mg	0%
Potassium	13.61mg	0%
Total Carbs	0.54g	0%
Sugars	0.02g	0%
Dietary Fiber	0.06g	0%
Protein	0.38g	1%
Vitamin C	0.5mg	1%
Vitamin A	0.3mg	9%
Iron	0.1mg	0%
Calcium	16.4mg	2%

Amount Per 100 g
Calories	230.81 Kcal (966 kJ)
Calories from fat	232.11 Kcal
		% Daily Value*
Total Fat	25.79g	35%
Cholesterol	68.4mg	20%
Sodium	5.13mg	0%
Potassium	15.26mg	0%
Total Carbs	0.6g	0%
Sugars	0.02g	0%
Dietary Fiber	0.06g	0%
Protein	0.43g	1%
Vitamin C	0.5mg	1%
Vitamin A	0.3mg	9%
Iron	0.1mg	0%
Calcium	18.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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