Charred Jalapeño-Honey Butter

YIELD: 1 cup


2 medium jalapeño peppers
1 cup unsalted butter softened
3 tablespoons wildflower honey
½ tsp. Kosher salt


Light charcoal grill or preheat gas grill to 350° to 400° F (medium- high). Place peppers on the cooking grate, and grill for 5 minutes or until charred, turning frequently. Remove from grill; cool 15 minutes.

Cut peppers lengthwise; remove seeds, and finely chop. Combine butter, honey, and salt in a mixing bowl, and mix well; stir in chopped peppers. Refrigerate in an airtight container up to 2 weeks, or freeze up to 2 months.