Whip up a batch of this quick and easy Jalapeño Honey Butter, then step back and watch a swarm of hungry mouths move in and greedily slather it on everything in sight. A smear here, a smear there, everyone will be buzzing about your culinary skills, even if you’re serving up the simplest fare. At my last grill-out, I offered this sweet-spicy compound butter with everything from shrimp kebobs and corn-on-the-cob to sweet potatoes and a toasted baguette.
Butter made with the addition of ingredients like herbs, spices, nuts, sweeteners and even minced dried fruit is typically referred to as “compound butter” because, as the dictionary suggests, a compound item is something composed of two or more separate elements. This butter fits that definition, elevated with honey and Litehouse Freeze Dried Jalapeño – just those three ingredients, that’s it!
There are so many things to love about having a jar of Litehouse Freeze Dried Jalapeño on hand. There’s no chopping, no waste, no pepper oils getting on your fingertips and eventually into your eyes (insert silent scream). This shelf-stable, prepped pepper retains its spicy kick as the pepper ‘power’ is not tempered through the freeze-drying process. You still get the full taste and heat of a fresh pepper, it’s just enormously more convenient! I definitely endorse the label instructions of using a tablespoon-for-tablespoon equivalent when substituting Litehouse Freeze Dried Jalapeño for fresh peppers. Remember, when working with “spicy,” you can always increase the heat by adding more after a taste-test… but you can’t take it away once added.
There are a few ways to present Jalapeño Honey Butter at meals. This compound butter can be whipped up and scooped into an air-tight container with a lid, such a as Mason jar. This is a good method if you are planning to serve it right away, as it will be a little soft and instantly spreadable. You can also chill the Jalapeño Honey Butter for about 15 minutes after the initial mixing and then place onto waxed paper, shape into a log, rolling in extra herbs, if desired. Then, roll the butter log up inside the wax paper and twist off the edges. Refrigerate until firm and then guests can slice off disc. Other suggestions (not pictured) are to roll the butter into single-serve “butter balls” or shape with a mold.
If butter makes everything better, then just imagine the bettering powers of Jalapeño Honey Butter. As I hinted at earlier, it’s an excellent flavor mate with grilled corn. The honey accentuates the corn’s natural sweetness, the butter adds richness, and the jalapeño kicks up whole the eating experience. The taste reminds me of Mexican street corn meets Southern creamed corn!
Or, consider melting onto hot potatoes or basted on vegetables, seafoods and meats you have grilling up. Enjoy!