Roasted Green Chile Butter

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  • 1/2 pound (2 sticks) unsalted butter
  • 3/4 cup roasted green chiles, patted dry and chopped
  • 4 cloves roasted garlic (optional)
  • Salt to taste


Put all ingredients in a food processor and blend well. 
Keeps refrigerated for one week, or frozen for several months.


Serve on top of cornbread, fresh corn on the cob, potatoes, steak, shrimp and fish. Use mild or hot chiles, or a combination of the two.
For a sweet and spicy version, add honey to taste.

Recipe from Ballard Market - Culinary Resource Center
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