Habanero Peach Butter

10
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"Keep in the freezer wrapped in plastic wrap and just cut off what you need -- add to fish, chicken or pork! Makes 3 cups. Recipe source: The Turtle Bay Cookbook"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (90.3 g)
  • Calories 300.5
  • Total Fat - 30.4 g
  • Saturated Fat - 17.9 g
  • Cholesterol - 73.1 mg
  • Sodium - 5.8 mg
  • Total Carbohydrate - 7.2 g
  • Dietary Fiber - 0.6 g
  • Sugars - 6 g
  • Protein - 0.7 g
  • Calcium - 10.8 mg
  • Iron - 0.1 mg
  • Vitamin C - 26.6 mg
  • Thiamin - 0 mg

Step 1

In a saucepan heat the oil over high heat and then add the chiles, bell pepper and shallot and cook for 2 minutes. Add vinegar and the honey and reduce heat to low and simmer until almost all the liquid has evaporated (3 minutes). Remove from heat and let cool.

Step 2

In a food processor place 2 of the peaches and the butter and process until mixed. Add the cooled chile mixture and prices until blended. Transfer to a bowl.

Step 3

Mince the remaining peach by hand and add to the butter mixture and blend in well. Cover and refrigerate in and airtight container until ready to use or freeze.

Step 4

The batter can be rolled up in plastic wrap and shaped into a tube. After it has refrigerated, the butter will be hard, and you can easily slice off the exact amount you need. If you freeze the butter it will keep for months!

Tips & Variations


No special items needed.

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