Easy Jalapeno Honey Butter
This jalapeno butter is sweet, spicy, and perfect for corn on the cob, cornbread, biscuits, BBQ, and summer cookouts. It comes together with just a few simple ingredients and adds big flavor to simple meals.
Ingredients
- ½ cup unsalted butter softened
- 1 tablespoon honey
- 1 fresh jalapeño finely minced
- ¼ teaspoon salt or to taste
Instructions
- Add the softened butter, minced jalapeño, honey, and salt to a small mixing bowl.
- Stir everything together with a fork or small spatula until the jalapeño and honey are evenly mixed into the butter.
- Taste and adjust as needed. Add a tiny pinch more salt, a drizzle of more honey, or extra jalapeño depending on how sweet, salty, or spicy you want it.
- Serve right away while soft, or chill until ready to use.
Notes
- For a milder jalapeno butter, remove all the seeds and membrane from the jalapeño. For more heat, leave in a few seeds or use an extra jalapeño.
- Let refrigerated butter sit at room temperature for 10 to 15 minutes before serving so it spreads easily.
- Store leftover jalapeno butter in an airtight container in the refrigerator for up to 5 days.
- To freeze, wrap it tightly in plastic wrap or parchment paper, then place it in a freezer-safe bag and freeze for up to 2 months. You can also portion the butter into an ice cube tray, freeze until solid, and transfer the cubes to a freezer-safe bag for easy single servings.
Nutrition
Calories: 110kcalCarbohydrates: 2gProtein: 0.1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 74mgPotassium: 5mgFiber: 0.01gSugar: 2gVitamin A: 355IUVitamin C: 0.01mgCalcium: 4mgIron: 0.01mg
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