If you look back to the scotch bonnet oil recipe there are always left over whole scotch bonnet peppers after making the oil. I have been sneaking these peppers into salads, corn bread, and pasta but here is my new favorite way to make use of these peppers. Using the stewed peppers alleviates some of the intense heat and lets the peachy flavor of the pepper come through.
1/2 cup leftover cooked scotch bonnet peppers
8 tablespoons salted good butter
3 tablespoons raw honey
Make sure the butter is at room temperature. Remove the stems and seeds form the peppers. Place all three ingredients in the food processor. Pure until smooth and all the ingredients are combined. Store in small containers or in plastic wrap. Serving on warm cornbread is my favorite way to enjoy this butter but it is great on a baguette or even to finish a nice piece of meat.
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