FLAMING CHILE BUTTER ENJOY DAN:

                         FLAMING CHILE BUTTER by CHEF DAN:

Makes 1/2-cup

 

INGREDIENTS:

5 dried Chile japones, stems snipped

4 dried New Mexico chilies, stems snipped

1 teaspoon dried oregano

2 cloves garlic, chopped

1 stick butter, room temperature

Pinch of kosher salt

 

DIRECTIONS:

1.   Place chilies in a bowl: cover with boiling water.

2.   Let stand for 1 hour.

3.   Place chilies and 1-1/2-tablespons soaking water in a blender.

4.   Process until smooth.

5.   Let cool and discard water.

6.   Beat butter in bowl with an electric mixer until fluffy.

7.   Beat in oregano and garlic.

8.   Gradually beat in Chile mixture until well blender.

9.   Cover and refrigerate for 30 minutes or until firm.

10.                Shape into a log and wrap tightly with plastic wrap and roll back and forth to form smooth 1-inch diameter.

11.                Refrigerate for a couple of weeks or so and then freeze.

 

 

ENJOY DAN:           BON-APPETITE!!