½ cup salted butter (1 stick)

2 tablespoons diced Gordy’s Thai Basil Jalapenos (about 8 pieces)

½ teaspoon TBJ Brine

Slice the stick of butter into eights and place in a stainless steel bowl. Soften to room temperature.

Add the diced jalapenos and brine to the butter and combine with a wooden spoon until the jalapenos are divided throughout.

Using the back of the spoon, form the butter into a ball and transfer to a sheet of plastic wrap.

Wrap the butter in the plastic wrap and shape into a log. Refrigerate the wrapped log and chill at least 1 hour to harden.

When ready to serve, remove from the refrigerator, slice and serve.