2jalapeno peppersseeds and membranes removed, finely chopped
¼cuphoney
½teaspoonsaltadjust to taste
Instructions
In a mixing bowl, add the softened butter.
Add the finely chopped jalapeno peppers, honey, and salt.
Using a whisk, mix all the ingredients together until well combined.
Taste the jalapeno honey butter and adjust the salt if needed.
Transfer the butter mixture to a small serving bowl
Serve the jalapeno honey butter at room temperature with bread or rolls.
Notes
Jalapenos can vary in heat, so adjust the amount to your preference. If you like it milder, you can remove the seeds and membranes from the jalapenos, as that's where most of the heat resides.You can use a spoon or fork, or even an electric mixer on low speed to whip up the butter. To use later, shape jalapeno butter into a log using plastic wrap for easy slicing.It can be used to add a spicy and sweet kick to a variety of dishes.Storage ideas:Refrigerate. This homemade jalapeno honey butter is good to store in the refrigerator for about two weeks. To freeze. Freeze for about three months. Use a freezer-safe and air-sealed container for best results. To thaw. Simply place the frozen butter into the refrigerator overnight or gently heat it until it's soft.