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Ingredients
1 small ancho chili
4 tablespoons unsalted butter, softened
1 small clove garlic, peeled and minced
¼ teaspoon salt, plus more to taste
Nutritional analysis per serving
2 grams carbs; 31 milligrams cholesterol; 112 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 1 gram fiber; 42 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stem the chili, break it open and shake out all of the seeds. Bring a small saucepan of water to the boil. Lower the heat, add the chili and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chili from the skin. Chop the chili until it forms a paste. You should have about 1 ½ teaspoons.
- Step 2
In a small bowl, cream together the chili and the butter. Stir in the garlic and salt. Use immediately or store in the refrigerator.
Private Notes