Healthy Chili Orange Garlic Butter

This is a healthier version of regular garlic butter.... because of the vitamin C in the chili and orange! Well, it proved successful at our last company chili cookoff, with several requests for the recipe - and here it is!

Just scale down the quantities if you don't want 4lb of the stuff....




















Ingredients (makes 4lb)

• 4 x 1lb Organic Unsalted Butter
• 1 bulb (yes, a bulb) of garlic
• 2 dried Ancho chilis
• 2 dried Cascabel (or similar) chilis
• 2 clementines
• chili salt to taste (or regular salt)

Instructions
1. Put the dried chilis in a bowl and cover with boiling water. Cover and let it steep for 30 minutes so that the chilis rehydrate.

2. Meanwhile, remove garlic cloves from the bulb, peel and place in a saucepan with cold water. Bring to the boil, then drain and replace with cold water. Repeat three times. This helps take the edge of the garlic - giving a smoother taste.

3. Drain chilis and remove stem. slice in half and gently remove and discard the seeds. Using a knife carefully scrape away the rehydrated "flesh" from the skin and put into a large mixing bowl, discarding the skin. Don't worry too much if you can't remove all the skin - just dice finely and put into the mixing bowl.

4. Zest the clementines and add to the bowl. Squeeze juice from one of the clementines into the bowl (not two, or it might get too runny). Use a garlic press to press the blanched garlic and add to the bowl. Add a pinch or two of chili salt to taste.

5. Coarsely chop the butter and heat gently in a microwave to soften.

6. Add the butter to the chili-orange-garlic mixture and mix well.

7. Cover and put in the fridge until ready to serve. Serve at room temperature on good bread.