Habanero-Peach Butter

1. 1

   Heat the oil over high heat in a medium saucepan.

2. 2

   Add the chiles, bell pepper, and shallot; cook over high heat for 2 minutes.

3. 3

   Add the vinegar and honey to the chile mixture, reduce the heat to low, and simmer until almost all the liquid has evaporated, about 3 minutes.

4. 4

   Remove from the heat; cool.

5. 5

   Place 2 of the peaches and the butter in a food processor or blender.

6. 6

   Process until well mixed.

7. 7

   Add cooled chile mixture to the butter puree, and process until well blended.

8. 8

   Transfer the butter mixture to small bowl.

9. 9

   Mince the remaining peach, add it to the butter mixture, and blend well.

10. 10

    Cover and refrigerate in an airtight container until ready to use, or freeze it.

* Per serving · 4 servings · Values may vary.

No additional tips available.