Shelly's Recipe

ROASTED JALAPENO LIME BUTTER

Category: Miscellaneous

3 jalapeno peppers
Olive oil
1 cup fresh lime juice (a dozen limes)
1 tbsp honey
1/2 tsp kosher salt
1/2 lb (2 sticks) butter, softened

Preheat grill to high. Brush peppers with oil to coat. Grill, turning frequently, until charred on all sides, 3 to 5 minutes. Cool slightly until you can handle. Peel and seed peppers, then chop.

Bring lime juice to a boil in a small pan over high and reduce to 1/4 cup. Allow to cool. Place lime juice, jalapenos, honey, salt, and butter in a food processor, and process until smooth. Place into a container, cover and store up to 3 days or freeze. Use on vegetables, meat or seafood.