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Butter: Poblano Chile Butter

Source of Recipe


Ladies' Home Journal, Recipes 2000






List of Ingredients



• 1 poblano chile (4 oz.), sliced in half lengthwise, seeds and stems removed
  
• 1/2 cup butter, softened (no substitutes)
  






Instructions



1. Heat broiler. Line a broiler pan with foil. Arrange chile, cut side down, on foil. Broil 3 to 4 inches from heat, 10 to 12 minutes, until skins are evenly charred. Wrap in foil; cool. Peel and remove blistered skin from chile; discard. Finely chop chile.
   
   
2. With a rubber spatula, beat chile and butter in a bowl until well combined. Transfer butter to a sheet of plastic wrap or waxed paper and roll into an 8-inch log. Refrigerate overnight. To serve, cut log crosswise into 1-inch slices.
   
   Tasty on corn on the cob... use also on grilled lamb or pork chops, chicken, or T-bone steaks...