Place Jalapenos on the grill over medium to high heat. You will want to char them pretty good. Turn them nice and black, don't worry it won’t hurt them.

Once you've got black peppers you'll want to give them a nice steaming. Simply stick them in a strong Ziploc bag {freezer bags work nicely}. Let them rest for 10 min.

When you pull them out you'll notice that the skin will want to just peel right off.

Gently pull off all the blackened skin and you'll be left with your roasted pepper!

Cut off the stem and remove all the seeds and veins {white stuff that holds the seeds}. Be careful to wash your hands real good after handling pepper seeds... that stuff can burn your eyes bad!

The peppers can be stored in your fridge for up to 3 weeks {if they can make it that long without being devoured!}.

In a food processor combine all ingredients and blend together. 

Spread out some plastic wrap and place butter mixture on top.

Form into the shape of a stick of butter and refrigerate till hardened again.