No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Dried Chile Pepper Butter

Use any dried peppers to make this colorful and pungent butter; color will vary according to the type of pepper used.

  • Yield: Makes two 8 1/2-by-1 1/2-inch logs
Dried Chile Pepper Butter

Source: Martha Stewart Living, July/August 1997


  • 1 dried ancho chile, pasilla, or other dried pepper
  • 1 pound unsalted butter, room temperature


  1. Break apart dried pepper, and remove seeds and stem. Transfer pepper to a spice grinder or a mortar and pestle, and grind to a fine powder. There should be 2 tablespoons powder.

  2. Place butter in a medium bowl. Use a rubber spatula to smooth butter into a paste. Stir in ground chile pepper until evenly distributed. Divide evenly between two pieces of parchment paper. Wrap in the parchment, forming an even cylinder; tie ends, and label. Transfer to the refrigerator to chill. To use, unwrap paper, and slice off pieces of butter. Will keep refrigerated 2 weeks or frozen up to 1 month.

Cook's Note

Will keep frozen up to 1 month.

Related Topics