Picante New Mexican Herb Butter Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
3: Garlic cloves, minced
1: Ancho chili, toasted and ground - stems and seeds removed or-
4 tsp: New Mexico chili powder,
3 tbsp: Cilantro, freshly chopped
2 tsp: Mexican oregano, freshly chopped
3 tbsp: Pecans, lightly toasted - chopped
1 tbsp: Gold tequila or lime juice,
1 tbsp: Freshly grated Parmesan,
1/4 lbs: Butter, softened
Directions:
With a wooden spoon, gently blend all ingredients in a bowl. The
butter turns a lovely pumpkin color. Freezes well.
Hutson writes: "Delicious over corn on the cob or squash as well as
with grilled chicken or steaks."
From Lucinda Hutsons "Four Mexican Herbs" article in "The Herb
Companion." Aug./Sept. 1989, Vol. 1, No. 6. Pg. 31. Typed for you by
Cathy Harned.
Source from luhu.jp
butter turns a lovely pumpkin color. Freezes well.
Hutson writes: "Delicious over corn on the cob or squash as well as
with grilled chicken or steaks."
From Lucinda Hutsons "Four Mexican Herbs" article in "The Herb
Companion." Aug./Sept. 1989, Vol. 1, No. 6. Pg. 31. Typed for you by
Cathy Harned.
Source from luhu.jp
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