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Chili Batter

Mexican.Chef's picture
  Dried ancho chili 1 Small, toasted, seeded, deveined, rinsed
  Boiling water 250 Milliliter (1 Cup)
  Butter 125 Milliliter (1/2 Cup, At Room Temperature)
  Garlic 1 Clove (5 gm), minced
  Dried oregano 1⁄4 Teaspoon

1. Place chili in small bowl with boiling water; let stand 1 hour.
2. Place chili and 1 1/2 tablespoons (22 mL) of the soaking water in blender container; process until smooth. Cool completely. Discard remaining water.
3. Beat butter in small mixer bowl until fluffy. Beat in garlic and oregano. Gradually beat in chili to blend thoroughly. Refrigerate, covered, to firm slightly, about 30 minutes.
4. Spoon butter in a row onto plastic wrap; enclose in plastic and roll back and forth to form smooth 1-inch (2.5-cm) diameter roll. Refrigerate until firm, at least 1 hour.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 920 Calories from Fat 894

% Daily Value*

Total Fat 102 g156.6%

Saturated Fat 64.4 g321.8%

Trans Fat 0 g

Cholesterol 284.3 mg94.8%

Sodium 145.8 mg6.1%

Total Carbohydrates 3 g0.9%

Dietary Fiber 0.64 g2.6%

Sugars 0.2 g

Protein 4 g8.1%

Vitamin A 64.2% Vitamin C 3.6%

Calcium 6.6% Iron 3.7%

*Based on a 2000 Calorie diet

Chili Batter Recipe