Serves: 6 • Prep Time: 5 mins • Cook Time: 5 mins • Total Time: 10 mins
You will ‘hear’ me say ‘Yum’ a lot…well this butter is simply yum! I created it to go with Jalapeño Corn Bread, but it would be wonderful on corn cakes, baked potatoes, baked sweet potatoes, biscuits or even Texas Toast! Roasting the jalapeño on the open flame adds a lovely smokiness to the flavor and takes the jalapeno to that place between cooked and raw...flavorful with still a bit of crunch. Use the best quality real maple syrup you can find...no fake syrup here!
2 sticks of salted butter at room temperature
3 fresh jalapeño peppers (if they are small, use 4)
1/4 cup real maple syrup
How to Make It
First Step: Roast the Jalapeño
On an open flame, using a mesh basket or just on the flame with a pair of tongs, roast the jalapeños, turning frequently until the skin starts to blister. Alternatively, use the BBQ to roast them!
When cool, remove the stems and chop small.
Second Step: Whip the Butter
In the bowl of an electric mixer, add the butter, chopped jalapeno and maple syrup.
Using the paddle attachment start slow then gradually increase speed until all the syrup and jalapeños are incorporated into the butter.
Turn the butter out onto a piece of parchment or wax paper and create a log.
Refrigerate until firm, then cut in rounds. This can stay in the fridge for about a month. Great to make ahead!
Bon Appétit, Enjoy, Provecho!