Ingredients
- 2 tablespoons olive oil
- 2 habanero chiles, minced (can sub 4 jalapeños, minced if you want a bit less of a kick)
- 3 ounces red bell pepper, minced (1/2 pepper)
- 1/2 shallot, minced
- 6 tablespoons balsamic vinegar (do not substitue another kind of vinegar)
- 1 tablespoon honey
- 3/4 pound peaches (peeled and sliced but keep skin on, 3 large peaches)
- 3/4 pound unsalted butter (softened)
How to Make
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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.
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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.
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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.
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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!
We hope you enjoy this recipe!
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