YIELD: Makes 1 cup
2 medium – jalapeño peppers
1 cup – unsalted butter, softened
3 T – honey
1/2 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.
Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips and Techniques to Grill Like a Pro, (2015, Oxmoor House) by Travel Channel’s ‘American Grilled’ host and Chef/Owner of Bayou Bakery, Coffee Bar & Eatery, David Guas.