In food processor add your heavy cream and 1 tsp salt and blend for about 10 minutes or until butter separates.

Pour your butter and buttermilk through a strainer to strain out the milk pressing down your butter with spatula to squeeze out any excess.

Return butter chunks to food processor and add 1/4 cup ice cold water and pulse for about 10 seconds, drain and repeat once more.

Add you butter to bowl and mix in your jalapeño, remaining salt, lime zest and lime juice and mix until combined.

Roll up in parchment paper and refrigerate until usage.