Honey-Jalapeño Butter

Makes ½ cup

¼    jalapeño, seeded and halved
8     tablespoons (1 stick) unsalted, GOOD
       quality butter, room temperature,cut into 1-inch pieces
2     tablespoons honey
1     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 into the work bowl of
a mini chopper fitted with the chopping
blade, or food processor. Process until
finely chopped. Scrape down sides of the
bowl and add the remaining ingredients.
Process until combined, about 30 seconds,
stopping to scrape down as needed.
2. Remove butter from the bowl and place on
a sheet of waxed paper. With the aid of the
paper, form the butter into a log. Roll and
wrap well in plastic wrap. Butter can either
be refrigerated, if using within 2 weeks,
or frozen up to 1 month.