Chili Batter Recipe
Ingredients
| 1 small dried ancho chili, toasted, seeded, deveined, rinsed | ||
| Boiling water | 1 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Dried oregano | 1/4 Teaspoon | |
Directions
1. Place chili in small bowl with boiling water; let stand 1 hour.
2. Place chili and 1 1/2 tablespoons (22 mL) of the soaking water in blender container; process until smooth. Cool completely. Discard remaining water.
3. Beat butter in small mixer bowl until fluffy. Beat in garlic and oregano. Gradually beat in chili to blend thoroughly. Refrigerate, covered, to firm slightly, about 30 minutes.
4. Spoon butter in a row onto plastic wrap; enclose in plastic and roll back and forth to form smooth 1-inch (2.5-cm) diameter roll. Refrigerate until firm, at least 1 hour.
2. Place chili and 1 1/2 tablespoons (22 mL) of the soaking water in blender container; process until smooth. Cool completely. Discard remaining water.
3. Beat butter in small mixer bowl until fluffy. Beat in garlic and oregano. Gradually beat in chili to blend thoroughly. Refrigerate, covered, to firm slightly, about 30 minutes.
4. Spoon butter in a row onto plastic wrap; enclose in plastic and roll back and forth to form smooth 1-inch (2.5-cm) diameter roll. Refrigerate until firm, at least 1 hour.
Chef
