AnchoChiles

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Butter with Ancho Chiles

4 TBS (1/2 stick) chilled butter	1/2 tsp onion powder
1 TBS Steak Sense^TM Steak Sauce	1/2 tsp garlic powder
1 TBS ground ancho chile or ancho chile powder	1/8 tsp red pepper

Remove the stem and seeds from 1-2 ancho chile peppers. Place the ancho in a blender or food processor and process until finely ground (1/8 inch or smaller). Place butter, Steak Sense, ground ancho, onion and garlic powders, and red pepper into a food processor. Pulse the processor and scrape down the sides 3 or 4 times to insure that all the ingredients are mixed in and well blended. Do not mix too long or butter will melt. Remove the blended butter mixture from the processor and form a small loaf of the butter on a sheet of waxed paper. Roll up the paper to form a neat roll of butter. Place in the refrigerator to firm up and blend the flavors, about 30 minutes to an hour.

Serves 4