Yield: 1 Servings
1 c Softened butter 4 -(up to) 5 tb Chipotle en adobo puree Date: Sun, 21 Apr 96 11:57:10 PDT From: email@example.com From the Santa Fe School of Cooking Cookbook by Susuan Curtis: Roughly puree the butter and chipotle puree together. Form into a roll, using wax paper, and freeze or refrigerate. Cut discs off the roll as you need them. Use with shellfish, fish, grilled chicken, on a baked potato, on hot cornbread...the uses are endless! CHILE-HEADS DIGEST V2 #301 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.