Honey Jalapeno Butter

Makes 1 cup

¼     jalapeño, seeded and halved
8      tablespoons (1 stick) good-quality unsalted
        butter, room temperature, cut into
        1-inch pieces
2      tablespoons honey
        pinch kosher salt

Nutritional information per serving (2 tablespoons):
Calories 115 (85% from fat) • carb. 4g • pro. 0g • fat 11g • sat. fat 7g
chol. 30mg • sod. 18mg • calc. 24mg • fiber 0g

1. Put the jalapeño in the work bowl. Pulse on Chop
and then process continuously on Chop until fine
and evenly chopped. Scrape down the sides of the
bowl and add the butter, honey, and salt. Process
continuously, alternating between Chop and Grind,
until combined, about 30 seconds, stopping to scrape
down the bowl as needed.
2. Transfer the butter to a sheet of waxed paper. With the
aid of the paper, form the butter into a log. Roll and
wrap well in plastic wrap. Store in the refrigerator for up
to 2 weeks or in the freezer for up to 1 month.