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!
Add softened butter, honey and freeze-dried jalapeño to bowl. Use spatula to mix ingredients together until well combined.
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.
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.
Encase wax paper around butter log and twist off ends. Chill for another 30 minutes before serving, and slicing into discs.
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.