Guajillo Butter
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Ingredients:
1/2 white onion, chopped
1/2 red onion, chopped
4 guajillo chiles
1 chipotle chile
1/8 cup chopped garlic
2 bay leaves
6 black peppercorns
1/2 cup white wine
1/2 cup lime juice
2 cups heavy cream
1 1/2 lb. butter, softened
salt and pepper to taste
Instructions:
Saute the onion, chiles, garlic, bay leaves and peppercorns in olive oil until dark brown. Add the wine and lime juice, and reduce until almost dry. Add the cream and then reduce by half. Slowly incorporate the butter, whipping continuously. Season with salt and pepper.
Yields approximately 2 pounds.