Bored of your traditional buttery spread? Adding a charred jalapeno to butter (or a butter substitute) adds a smokey, flavorful dimension t0 liven up any dish. Spread it on toast, grilled corn on the cob or corn bread. This recipe is easy to create and it keeps remarkably well in the refrigerator.
2 Jalapeno Peppers
7 tsp Unsalted Butter or (for a lighter version, I Can’t Believe It’s Not Butter Light), softened
1 tsp Lime Zest
2 tsp Honey
1/4 tsp Salt
1 Small Paper Bag
1. Preheat grill to medium-high. Place jalapeno on grill rack coated with cooking spray. cover and grill for 10 minutes or until blackened and charred, turning occasionally.
2. Place jalapeno in small paper bag and fold tightly to seal. Let stand 5 minutes.
3. Peel and discard skins; cut in half lengthwise. Discard stem, seeds and membranes (leave a few seeds in for more heat).
4. Finely chop and combine with butter, lime zest, honey and salt in a small bowl. Stir well.
5. Store in an airtight container in the refrigerator. Spread on bread and vegetables for a smoky-sweet addition to your meal.
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