Instructions: Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.

Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a ramekin or roll into a cylinder using parchment paper.

This recipe yields 3/4 cup butter.

Cooks

Note: Garlic-ancho butter keeps, tightly covered and chilled for 1 week

Yield: 3/4 cup

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