Picante new mexican herb butter

1 batch

Ingredients

Quantity Ingredient
3 Garlic cloves; minced
1 Ancho chili toasted and ground stems and seeds removed or-
4 teaspoons New Mexico chili powder
3 tablespoons Cilantro; freshly chopped
2 teaspoons Mexican oregano freshly chopped
3 tablespoons Pecans; lightly toasted chopped
1 tablespoon Gold tequila or lime juice
1 tablespoon Freshly grated Parmesan
¼ pounds Butter; softened

Directions

With a wooden spoon, gently blend all ingredients in a bowl. The butter turns a lovely pumpkin color. Freezes well.

Hutson writes: "Delicious over corn on the cob or squash as well as with grilled chicken or steaks." From Lucinda Hutson's "Four Mexican Herbs" article in "The Herb Companion." Aug./Sept. 1989, Vol. 1, No. 6. Pg. 31. Typed for you by Cathy Harned. Submitted By CATHY HARNED On 11-29-94

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