Roasted Jalapeno-Honey Butter
¼ pound unsalted butter, softened to room temperature
1 jalapeno
2 Tbsp honey
Salt and pepper to taste
Char the jalapeno on a hot grill or under your broiler until it’s blackened on all sides. When evenly charred, remove the roasted jalapeno and place it in a plastic wrap covered bowl for about 10 minutes to cool.
Rinse the pepper under cool running water and remove the skin and stem. For a milder butter, remove the seeds and membranes. If you like it hot, leave them in.
Place the skinned jalapeno in your refrigerator until it’s entirely chilled. Once cooled, blend the butter, jalapeno and honey until the ingredients are evenly incorporated. You can use a food processor or simply mix by hand. Salt and pepper to taste.
Spoon the mixture into the center of a piece of plastic wrap. Fold one edge over the mixture and shape the butter into a cylinder. Seal both ends with a twist and refrigerate until firm.
Recipe from TomLibous.com
