Start by washing and drying the jalapenos.

Carefully deseed and dice the jalapenos to control the level of heat.

In a food processor, combine the diced jalapenos, unsalted butter, minced garlic, lime juice, and chopped cilantro.

Blend until the mixture reaches a smooth and creamy consistency.

Season with salt and pepper according to your taste.

Transfer the fajita butter to an airtight container.

Refrigerate the mixture for at least an hour to allow the flavors to meld.

The fajita butter can be stored in the refrigerator for up to two weeks.