Mexican Chili Butter

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 0.667cup
  • About This Recipe

    “Use this butter on chicken breasts & broil them. Also use on Bread or Bolillos (Mexican buns) or put a dab on your veggies.Great on Hamburger buns or steaks. Many used and it will keep in the freezer for over a month.”


  • 1dried ancho chilies, toasted,seeded,chopped in small pieces or 2fresh jalapenos, seeded and chopped but they are not as good
  • 1cupboiling water
  • 1/2 cupbutter, at room temperature
  • 2clovesgarlic, minced
  • 1/4 tso dried oregano
  • Directions

  • Place ancho chili in a small bowl and pour the boiling water over it (if using fresh jalapeno omit this step) Drain the chili& place chili in a blender with 1 1/2 tbsp of the soaking water, discard the rest of the soaking water, and process until very smooth, cool completely (with the jalapeno just process until smooth) Beat butter until fluffy.
  • Beat in the garlic& oregano.
  • Graduallybeat in the chili to blend throughly.
  • Mold into a small bowl, cover& refrigerate to firm.
  • Reviews

  • “This is simply wonderful and I can see so many uses for it. I finely chopped one green and one red jalapeno and then proceeded with the recipe.After mixing I formed it into a log, rolled in parsley flakes, and then froze wrapped in wax paper.I thinly sliced it and served with Bacon Waffles #141878 for dinner.I loved it!I plan to use the rest on chicken breasts or a steak.Thank you Bergy for a wonderful addition to my kitchen. “