What is this green gold you say? Well, let's put it this way. If you love corn on the cob or even like corn on the cob, this will elevate it to another level. Skeptical? Give it a shot. The goal here was to combine the sweetness of butter and mango with the trailing heat of a habanero. No, the habanero is not over-powering - it provides a nice trailing heat leaving you a craving for wanting more. Still skeptical? Just try it. It's cheap and simple to make. Then post if you like it, hate it, or love it here.

Ingredients:

• 1lb Butter, Softened but NOT melted, divided into about 8 chunks.
• 1 Mango, Peeled and cubed (discard the skin)
• 2 Habaneros (membrane and seeds discarded, keep for more heat)
• 1/2 Cup of Chives, sliced thin. (could also used green onions)
• 1 Bunch Cilantro, Leaves and small stems only.
• 8 Cloves of Garlic
• 1 Tbsp Honey
• Salt & Pepper to taste (after everything is combined, very important)

Tools Needed:

Food Processor

Directions:

1. Add garlic to a food processor and pinch of salt, pulse until the garlic is minced.
2. Add cilantro, chives, and mango, pulse until finely chopped
3. Sliced up the habanero on your own, outside the food processor. Mince it fine. Then add to food processor. Note, 2 habaneros adds a MILD heat. It's not hot by any means. So if you want it hot, use 4 habaneros.
4. Turn on food processor, add small chunks of softened butter a little at a time. When half the butter is gone, add the honey, finish adding butter
5. Start seasoning with about 1 teaspoon of salt and pepper, pulse, taste. Adjust as needed.
6. When seasoning is perfect, pull out about 1.5 feet of plastic wrap, place the butter compound near the end of the wrap, place in center. Fold over to form a cylinder shape (think 2 soda cans stacked). Roll. Twist sides and refrigerate for a couple hours or over night.