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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




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

Cook's Note

Will keep frozen up to 1 month.


  1. Step 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. Step 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.

Martha Stewart Living, July/August 1997

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