Recipe for Ancho Chile and Roasted Garlic Butter 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 lb unsalted butter barely softened
1/2 tbl ancho chile powder
(or other medium-hot pure chile powder)
2 tbl roasted garlic puree (see comments)
1 tsp brown sugar
1 tsp finely-grated lime zest
1 tbl fresh lime juice
2 tbl chopped fresh cilantro
Salt to taste
Instructions:
Instructions: 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.

This recipe yields about 1 1/2 cups.

Comments: 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.

Yield: 1 1/2 cups

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