Ancho Garlic Compound Butter

5 from 4 votes

Take your grilled dishes to a new level by topping your favorite steaks, chicken and vegetables with ancho garlic compound butter.

Prep Time10

Cook Time10

Total Time20

Course: Sauce

Cuisine: American

Servings: tablespoons

Rehydrate Pepper: Bring the water to a boil in a small pot. Place the pepper in the pot. Add the lid. Turn off the heat, and allow the pepper to soften for 10 minutes.
Mince Pepper: Remove the pepper from the water and allow most of the liquid to drain off. Remove the stem, and scrape away most of the seeds. Mince the remaining part of the pepper and place in a bowl with the butter, garlic, salt and thyme.
Mix Butter: Using a fork, mix all of the ingredients, until they are even.
Roll Butter: Place a piece of plastic wrap on the counter. Using a spoon, place the butter in a row in the bottom center of the plastic wrap, leaving 2-3 inches of plastic exposed on the bottom. Fold that part of the plastic over the butter. Roll the butter into a log, until you reach the top end of the plastic. Grab the two ends, hold on and flip the butter in a forward motion. This will cause the ends to twist.
Chill: Refrigerate the butter for at least one hour. You can also freeze it for 30 minutes, if you're in a hurry.
Slice: Slice the butter into 1/4-inch pieces and serve on your favorite steaks, chicken or vegetables.

To soften the butter, place it on the counter for about an hour.

If you use salted butter, reduce the salt in the recipe by at least half.