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Picante new mexican herb butter

Picante new mexican herb butter
Course: Sauces and dressings

Cuisine: Various North American Various South American

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Picante new mexican herb butter ingredients

  • 3 garlic cloves, minced
  • 1 Ancho chili
  • -- toasted and ground
  • -- stems and seeds removed
  • -OR-
  • 4 t New Mexico chili powder
  • 3 T Cilantro, freshly chopped
  • 2 t Mexican Oregano
  • -- freshly chopped
  • 3 T Pecans, lightly toasted
  • -chopped
  • 1 T Gold tequila or lime juice
  • 1 T Freshly grated Parmesan
  • 2483527⁄624973141 lb butter, softened

Cooking Picante new mexican herb butter

1. With a wooden spoon, gently blend all ingredients in a bowl.
2. The butter turns a lovely pumpkin color.
3. Freezes well.
4. Hutson writes: "delicious over corn on the cob or squash as well as with grilled chicken or steaks.
5. " from lucinda hutson"s "four mexican herbs" article in "the herb companion.
6. " aug. /sept.
7. 1989, vol. 1, no. Pg.


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