1. Heat the oil over high heat in a medium saucepan. 2. Add the chiles, bell pepper, and shallot; cook over high heat for 2 minutes. 3. Add the vinegar and honey to the chile mixture, reduce the heat to low, and simmer until almost all the liquid has evaporated, about 3 minutes. 4. Remove from the heat; cool. 5. Place 2 of the peaches and the butter in a food processor or blender. 6. Process until well mixed. 7. Add cooled chile mixture to the butter puree, and process until well blended. 8. Transfer the butter mixture to small bowl. 9. Mince the remaining peach, add it to the butter mixture, and blend well. 10. Cover and refrigerate in an airtight container until ready to use, or freeze it. ---------------------------------------------------------------------------
Nutrition
Ingredients
