The Chef
BOBBY FLAY of Boy Meets Grill (1999)

Servings
Serves eight.

Ingredients
3 jalapeņo peppers
Olive oil for brushing
1 cup fresh lime juice (12 to 16 medium limes)
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 pound (2 sticks) unsalted butter, softened

Cooking Instructions
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, jalapeņos, 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.

Best With
Flay's Red Snapper Grilled in Corn Husks.