A flavorful and versatile chili butter made with toasted and rehydrated ancho, chipotle, and chile de arbol peppers, blended with garlic, cumin, salt, and softened butter. It pairs perfectly with pasta like corn and basil agnolotti.
1. Toast and rehydrate the dried ancho, chipotle, and chile de arbol peppers.
2. Blend the rehydrated chilies into a smooth purée.
3. Strain the purée to remove any seeds.
4. Combine the chili purée with minced garlic, a dash of cumin, salt, and softened butter in a blender.
5. Blend until all ingredients are well combined and smooth, creating a flavorful chili butter. Serve as a condiment, particularly with pasta.
