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Post by Granny Smith on Mar 22, 2008 14:13:50 GMT -5
Chipotle Butter contributed by carla
This is so good on cornbread or tortillas with soup.
1 c. (2 sticks) unsalted butter, softened and cut into chunks 1/2 c. honey 1/4 c. fresh lime juice 1/4 c. water 2 canned chipotle chilies in adobo, drained and chopped
Combine all the ingredients in a blender and process until smooth and evenly colored. Use immediately, or transfer to a glass container and store in the refrigerator for up to 1 week or freeze for 1 month.
Makes 2 cups
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