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.

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