Get ready to spread, smear and maybe shed a sweet tear . . . my Jalapeño Honey Butter is THE official condiment of summer, ready to kick up the yum and wow factor for all your summer entertaining. 

This rich, creamy butter elevated with a touch of honey and bits of jalapeño peppers is ridiculously easy to make and adds a crazy-delicious wallop of spicy-sweet flavor to all your warm-weather fare – such as corn on the cob, seafood, potatoes, cornbread and more. Read on to get the recipe and serving ideas:

If “butter makes it better,” then a compound butter (a foodie way to say butter made with the addition of ingredients like herbs, spices, nuts, sweeteners and even minced dried fruit) makes food better than better – perhaps even THE BEST!  There are so many compound butter ideas can make savory compound butter,

This Jalapeño Honey Butter contains just three ingredients – butter, honey and jalapeño peppers. 1-2-3 . . that’s it!  I like using the and Litehouse Freeze Dried Jalapeño for convenience – these freeze-dried chopped jalapeños come back to life when exposed to moisture in recipes and retain the spicy bite of a fresh pepper. I appreciate that the bottle is shelf stable, lets me use just what I need (reducing waste), and keeps me from getting those fierce jalapeño pepper oils on my fingers (and ultimately into my eyes).

However, if a bottle of Litehouse Freeze Dried Jalapeño isn’t available to you, then a fresh jalapeño that you’ve seeded and minced works too (just wear gloves for the prep)! 

After you mix up the softened (but not melted) butter, honey and minced jalapeño with a spatula, you can serve it right away in a small bowl in its softened (and quite spreadable) presentation. Or, stick in the fridge for 15 minutes to firm up and then shape into a ball or place in butter molds. Or, my favorite, shape into a log, roll in herbs like chopped parsley or cilantro. Chill until serving time and then slice the jalapeno compound butter into discs before serving. 

At my last grill out, I offered guests this sweet and spicy honey butter with everything from shrimp kebobs and corn-on-the-cob to sweet potatoes and a toasted baguette. Melted, it also makes a great sauce for sautéed zucchini noodles or traditional pasta.  Your imagination is the only limit on how to use this compound butter.

What would you slather this sweet spicy compound butter on? Do you have any compound butter ideas – like what two ingredients would you stir into butter? Please share in the comments – XOXO, Jennifer

5 from 12 votes

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Jalapeño Honey Butter is

Prep Time

10 mins

chill

15 mins

 

Jalapeño Honey Butter is is simple to make with just three ingredients yet kicks of the flavor of all your favorite summer foods exponentially! Try with spicy sweet compound butter on everything from corn to seafood or potatoes to a baguette!

Cuisine: Mexican, Southern, Southwestern

Keyword: butter, honey, jalapeno, paleo

Servings: 16 servings

Ingredients

• 1 cup (2 sticks) salted butter, softened
• 3 tablespoons honey
• 2 tablespoons Litehouse® Freeze Dried Jalapeño* *may substitute fresh minced jalapeno
• optional additional herbs to roll on out side of butter log

Instructions

1. Add softened butter, honey and freeze-dried jalapeño to bowl. Use spatula to mix ingredients together until well combined.

2. Transfer to a minimum 10-ounce capacity storage container, like glass canning jar or plastic tub with lid. May serve immediately in this in a softened state.

3. Or, after mixing together ingredients, chill in refrigerator for 15 minutes before transferring to a portion of waxed paper and shaping into a log. If desired, outside of log may be rolled into additional Litehouse Freeze Dried Jalapeño or other herbs.

4. Encase wax paper around butter log and twist off ends. Chill for another 30 minutes before serving, and slicing into discs.

5. Jalapeño Honey Butter may be refrigerated, in an air-tight container or wax paper, for up to 2 weeks, or frozen for up to 2 months.