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Ingredients
- 1 small ancho chili
- 4 tablespoons unsalted butter, softened
- 1 small clove garlic, peeled and minced
- 1/4 teaspoon salt, plus more to taste
Method
- Stem the chili, break it open and shake out all of the seeds.
- Bring a small saucepan of water to the boil.
- Lower the heat, add the chili and simmer until softened, about 5 minutes.
- Drain and let cool.
- Use a small knife to scrape the flesh of the chili from the skin.
- Chop the chili until it forms a paste.
- You should have about 1 1/2 teaspoons.
- In a small bowl, cream together the chili and the butter.
- Stir in the garlic and salt.
- Use immediately or store in the refrigerator.
