Smoky Honey Habanero Butter

Smoky Honey Habanero Butter

You might be asking yourself: "self, why on earth are they giving me a recipe for butter?".  Well, I'm here to tell you that this butter will change your life.  I mean, it won't give you wings, or make you sexier in your 3 wolves howling at the moon t-shirt, but it will kick up anything you put it on.  Which in my book, is a life changer. 

 It's seriously hard to improve on butter, because it's so dang delish, but this quick update will have you wondering what else you can put it on.  Chicken, fish, corn on the cob, a fork, steak (see below and look out for the recipe later this week), popcorn, roasted potatoes.  I could go on and on.

Just a quick whirl in the food processor and this magically delicious butter is ready to be chilled, or you could be all Rambo and just use it right out of the processor.  Once it's chilled, you can slice off a pat and toss it on a grilled steak or butter bread before making a grilled cheese sammich for a spicy sweet kick.  The possibilities are endless my friends.  Endless.  

Smoky Honey Habanero Butter

Makes 1 cup


2 sticks salted butter (1 cup), room temperature
4 teaspoons Smoky Honey Habanero Rub
parchment paper


  1. Place the butter and Smoky Honey Habanero rub in a food processor and pulse until combined.  Cut off a square of parchment paper and add the butter to the center, fold up the sides to make a log and twist the ends.  Place in the freezer for 30 minutes to an hour.  Remove and use immediately or refrigerate until ready to use.

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