Habanero-Peach Butter

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READY IN: 21mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil over high heat in a medium saucepan.
  • Add the chiles, bell pepper, and shallot; cook over high heat for 2 minutes.
  • 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.
  • Remove from the heat; cool.
  • Place 2 of the peaches and the butter in a food processor or blender.
  • Process until well mixed.
  • Add cooled chile mixture to the butter puree, and process until well blended.
  • Transfer the butter mixture to small bowl.
  • Mince the remaining peach, add it to the butter mixture, and blend well.
  • Cover and refrigerate in an airtight container until ready to use, or freeze it.
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