Instructions: Break apart the dried pepper, remove seeds, and stem. Transfer the pepper to a spice grinder or a mortar and pestle, and grind to a fine powder. There should be 2 tablespoons powder.

Place the butter in medium bowl. Use a rubber spatula to smooth butter into a paste. Stir in the ground chile pepper until evenly distributed. Divide evenly between two pieces of parchment paper. Wrap in the parchment, forming an even cylinder; tie ends, and label.

Transfer to the refrigerator to chill. To use, unwrap paper, and slice off pieces of butter. Will keep refrigerated 2 weeks or frozen up to 1 month.

Makes two 8 1/2 by 1 1/2 inch logs.

Yield: 1 pound

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