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.