- 2 tablespoons seeded, minced chipotle chiles in adobo sauce, more as needed
- 1 stick (4 ounces) unsalted butter, slightly softened
- 2 teaspoons honey
- Salt and freshly ground pepper
- Puree the chipotle chiles and measure out 2 tablespoons of the puree.Combine the puree with the rest of the ingredients in a food processor and blend until smooth. Scrape into a bowl, cover and refrigerate for 1 hour.