Provided by: Chef Bobby Flay
Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop.
Bring the lime juice to a boil in a small saucepan over high heat and reduce to 1/4 cup. Allow to cool. Place the lime juice, jalapeños, honey, salt, and butter in a food processor, and process until smooth.
Place a sheet of parchment or waxed paper on a work surface. Form the butter mixture into a roll about 1 inch in diameter and place it along the long side of the paper, leaving a border of 1 inch. Roll up the butter in the paper and refrigerate for 30 minutes or up to 3 days. The butter may also be frozen.(Published 1999)