Created by ellie on January 1, 2017
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!