Hot Pepper Butter

READY IN: 1hr 30mins
Recipe by FloraandMerriwether

This came from a friend in West Virginia. It's very good for dipping vegetables or on crackers.

Top Review by Lucky Clover

Awesome mustard! I cut the salt in half and blended a mixture of banana peppers, jalapeños, and cayennes in my food processor. After mixing everything together in the pot I used my immersion blender for a smoother consistency. I cooked it for about 8-10 minutes, stirring constantly, to get it to the desired thickness. Then, I processed the jars in a hot water bath for 10 minutes. Great stuff! I may try cutting the sugar down a little next time.

Ingredients Nutrition

Directions

  1. Seed, devein and grind peppers.
  2. Cover with vinegar, salt and water.
  3. Bring to a boil and simmer while you get the rest of the ingredients ready.
  4. Mix sugar, flour, dry mustard and yellow mustard.
  5. Add to pepper mixture.
  6. Stir well and cook until thick and bubbly.
  7. Fill jars, put on lids and turn upside down for 5 minutes then turn them right-side up and let them seal.

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