Eric Wolfinger
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Yield
Serves :

Culinary Director Justin Chapple butter us up with brilliant flavor-packed compound butters, then freezes them for quick weeknight upgrades. Slideshow: More Compound Butter Recipes

How to Make It

Step 1    

Toast ancho chiles in a small skillet over medium, turning often, until they start to blister, about 4 minutes. Transfer chiles to a bowl and cover with boiling water. Let stand for 15 minutes. Drain well and finely chop.

Step 2    

Mash butter with chopped chiles, chives, lime zest, salt, garlic, crushed red pepper and black pepper. Roll butter in parchment; freeze until firm.

Notes

Grate over chicken noodle soup or roasted tri-tip.

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