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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 lb Butter, softened
Instructions:
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 Hutson's "Four Mexican Herbs" article in "The Herb
Companion." Aug./Sept. 1989, Vol. 1, No. 6. Pg. 31. Typed for you by
Cathy Harned.
Servings: 1
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
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Picante New Mexican Herb Butter Recipe brought to you by Mexican Recipes To-Go
