Hot Pepper Butter (Mustard) for Canning

CrazyCyndi's Note:

Awesome Mustard for anything from pretzels, sandwiches, or glazes on hams. I add more peppers than in the recipe for a hotter butter (approx 60 ranging med-large). Also I am trying other peppers as well, habenero, maybe only 10-12...I'll have to let you know how it works :) You will not be disappointed! I have sold the canned product to many family and friends and they can only say this is the best! Hope you enjoy!!

• Total Time: 5 mins
• Prep Time: 0 mins
• Cook Time: 5 mins

Ingredients:

Yield: 8 pints

• 1 quart prepared yellow mustard
• 1 quart cider vinegar
• 6 cups sugar
• 1 1/4 cups flour
• 1 1/2 cups water
• 1 teaspoon salt

Peppers as follows

• 36 large banana peppers or 40 medium banana peppers or 50 small banana peppers

Directions:

1. Seed and chop peppers. (I use a food processor to chop the peppers tiny).
2. Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
3. Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
4. Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).

Reviews

[Buster's friend]

Just finished making a batch - made 8 full pints perfectly (5 pints & 6 1/2 pints). Used 4 cups of sugar & mixed end-of-garden peppers - red jalapeno, serrano, cayenne, red bananas & fish peppers picked today before our first frost.
Whooowee - tangy, sweet & spicy all at once! Beautiful too with the red flecks in the yellow base. Thank you so much for posting this delicious recipe. DF had come down with about 2 T of a mustard based sauce with flecks of green jalapeno init - similar taste & texture - I was stumped about the thickener until I found your recipe. She couldn't get the recipe from the fellow who was selling his wife's version. Was a little concerned about the flour but with all the sugar & vinegar (& 30 reviewers who all seemed to do well) I decided to go for it. Will be putting this in Christmas baskets for those who have been nice... mighty nice. Thanks for the keeper CrazyCyndi! ****update - on my third batch since initial review 12/12/09! Crack mustard for sure & very flexible - this batch has 1/2 purchased jalapenos & the rest of my fish, cayenne, giant marconi & a few small carefully deseeded/depithed red Congo Trinidads. The green jalapenos makes the mustard yellow a bit less bright but not unattractive - especially after it is tasted. Thanks again, CrazyCyndi!****

Addendum - I use the peppers & seeds - 4 cups finely chopped peppers. I also start with the sugar, salt, vinegar & peppers which I bring to a simmer for 5 minutes. Then I add the mustard & the water/flour premixed slurry with an additional 1/2 cup of water. Cook until thickened & then can in sterilized hot jars as direcred. This stuff is MARVELLOUS! I am making CASES of pints because of the begging (folks actually bring their jars back to be able to get more of this stuff LOL!)! Crack mustard is right!

[Chef #2027720]

very good base recipe! you will put your own twist on this, but it will work out great as long as you stick to the basic recipe.

[Jan Marie]

Oh MY! What can I say about this wonderful recipie that hasn't already been said? I took other's advice and mixed my flour with water in the mustard jar and shook it up so there were no lumps. I also added a heaping spoonfull of finely diced garlic for a little extra kick. I am NOT a fan of hot foods (I'm Norweigan) but this is a keeper. It's a nice mixture of sweet and spicy. I did reduce the sugar to 4 cups and it was just right. I look forward to putting this on burgers and it was great as a dip for pretzels. Thanks for posting. I think I've found a new favorite and will be giving some of this for gifts.
Updated to say....this is the best recipe! I just made it again along with zucchini relish. I mix the two together with mayo for a fantastic tarter sauce!