Remove the seeds from a small Ancho Chile. (Ancho chilies can be found in Latin American markets and well-stocked supermarkets.) Wear rubber gloves when handling any chilies because the volatile oils can cause a burning sensation on your skin. Place the chilies in warm water to cover for 5 minutes to soften. Drain, and mince almost to a paste. (This can leave a stubborn stain on your cutting board, so wash the board immediately.)

Reserve 1/2 teaspoon paste for the butter. Discard the rest, or wrap tightly and freeze for another recipe.

In a small bowl, using a handheld blender or fork, combine 1/2 cup (1 stick) unsalted butter (at room temperature), the grated zest of 1 lime, and the reserved minced Chile until blended. (For more spice, add a dash of cayenne pepper.)

Spoon the butter onto a piece of plastic wrap, and shape it into a small sausage. Wrap tightly and refrigerate until firm. For longer storage, wrap a second time in foil.

To use as a sauce, slice off a round and let it melt on the hot food. To use as a spread, let the butter warm to room temperature.

Use on hot grilled vegetables.

Makes 1/2 cup

Pronounced: AHN-choh

Of the dried chilies the Ancho is among the sweetest of dried chilies. It is the most often used in authentic Mexican recipes and is a staple in red chili and tamales.

When purchasing the Ancho chili in the dried form it is necessary to soak them in hot water for approximately 30 minutes to bring them back to life before using them in dishes and in most Mexican recipes. 

You should store them in an airtight container or freeze them for up to one years time. The Ancho chili is available all year and makes for a nice way to liven up any dish especially those veggies on the grill.