When life hands you lots of great peaches, make this lively Peach Habanero Tarragon Butter. Recipe below.
THIS IS BEING A GOOD YEAR FOR PEACHES, so we’ve been looking for ways to eat more of them. Out of hand, sliced up on ice cream, on salads, in cereal… And when we were looking for ways to spice them up, we found this lively peach butter made with habanero peppers right in our own archives. It’s worth a revisit.
When we originally shared this almost seven years ago, we credited some strawberry habanero preserves we’d found in a market in Seattle. We have searched everywhere for that combination without success. The go-to pepper for making fruit preserves is jalapeño, it seems. Which is fine, but jalapeños have a much more bell pepper flavor. Habaneros, by comparison, have a much sweeter pepper flavor, adding to the sweetness of fruit preserves—and this peach butter.
Habaneros are also considerably hotter than jalapeños, but you can control that by removing the seeds and the ribs inside the pepper. That’s where the heat lives. Being us, we used the whole pepper, ribs, seeds and all. Gave it quite a kick, we’ll admit, but in a good way.
We also added fresh tarragon because fruit plays so well with fresh herbs. Thyme would also be nice. You can find the recipe and the back story here.
Although I often remove the seeds/ribs from peppers, I do like sometimes to leave them in. Walk on the wild side and all of that, you know. Anyway, this looks so lovely — off to see the recipe!
All the fruit I’ve gotten this summer has been delicious, including avocados and tomatoes.
Normally I can’t get really good tomatoes here unless they’re heirloom.
This recipe sounds great! Did you use ricotta cheese on the toast in the picture?
I’m going to have to check out the recipe for the Peach Blueberry Galette, too.
Thanks, Terry!
Fantastic and delicious.
Olguis.