Honey Chili Butter
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
1 stick unsalted butter, softened
1 tbsp + 1 tsp honey
1/2 tsp chili powder (grind dried chile in spice or coffee grinder)
1/2 tsp cayenne
pinch of salt
Mix all ingredients in a small bowl by hand or with a mixer until smooth and well combined. Keep in fridge in airtight container. I like to bring mine to room temp before serving with rolls.