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Smoked Chile Butter

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  1. 2 tablespoons seeded, minced chipotle chiles in adobo sauce, more as needed
  2. 1 stick (4 ounces) unsalted butter, slightly softened
  3. 2 teaspoons honey
  4. Salt and freshly ground pepper
  1. Puree the chipotle chiles and measure out 2 tablespoons of the puree.Combine the puree with the rest of the ingredients in a food processor and blend until smooth. Scrape into a bowl, cover and refrigerate for 1 hour.
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