Jalapeño Honey Butter Recipe

Serves 16 | Finish in 5 minutes (or 30 if rolling into a log)

Jalapeño Honey Butter makes it better, y’all! Share your sweet but spicy cooking style with this 3-ingredient compound butter that can be used to smear on toast, slather on vegetables, baste on proteins or sauce up noodles and grains. Everyone loves it!


  • 1 cup (2 sticks) salted butter, softened
  • 3 tablespoons honey
  • 2 tablespoons Litehouse® Freeze Dried Jalapeño
  • Extra Litehouse® Freeze Dried Jalapeño or other herbs, if desired


  1. Add softened butter, honey and freeze-dried jalapeño to bowl. Use spatula to mix ingredients together until well combined.
  2. Transfer to a minimum 10-ounce capacity storage container, like glass canning jar or plastic tub with lid. May serve immediately in this softened state.
  3. 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.
  4. Encase wax paper around butter log and twist off ends. Chill for another 30 minutes before serving, and slicing into discs. 
  5. 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.

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