Chipotle Butter

• 1 canned chipotle chile
• ½ dried ancho chile, coarsely chopped
• 1 tiny clove garlic,

Put the chiles and garlic into a food processor with salt to taste and the butter. Process until well homogenized. Remove from the processor to a bowl and cream in the chopped cilantro.

Let stand 1 hour at room temperature, covered. Roll into plastic wrap and refrigerate. When solid, cut into slices of the desired size and rewrap. This butter must be used within a day of its making and