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Picante new mexican herb butter

Yield: 1 Batch

Ingredients:

• 3 Garlic cloves; minced
• 1 Ancho chili -- toasted and ground -- stems and seeds removed -or-
• 4 ts New Mexico chili powder
• 3 tb Cilantro; freshly chopped
• 2 ts Mexican oregano -- freshly chopped
• 3 tb Pecans; lightly toasted -- chopped
• 1 tb Gold tequila or lime juice
• 1 tb Freshly grated Parmesan
• 1/4 lb Butter; softened

Instructions:

With a wooden spoon gently blend all ingredients in a bowl. The butter turns a lovely pumpkin color. Freezes well. Hutson writes: "Delicious over corn on the cob or squash as well as with grilled chicken or steaks." From Lucinda Hutson's "Four Mexican Herbs" article in "The Herb Companion." Aug./Sept. 1989 Vol. 1 No. 6. Pg. 31. Typed for you by Cathy Harned.

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