Hot Pepper Butter

Lisa Crum

By
@lisacrum

I'm not sure who all's recipes I borrowed this from (wish I could say I invented this tasty concoction!)...it's a combination of 2 or 3 of the best versions I found online. My hubby's uncle brought us some of this from Amish country a couple of years ago, and we liked it so well we grew and bought as many peppers as we could and put up several batches. Good on a sandwich, and very good on a regular or a kosher hot dog!


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Prep:

55 Min

Cook:

20 Min

Ingredients

36 large or 50 small hot peppers, ground in food processor
1
bell pepper, minced (optional)
1
lg. green tomato, minced (optional)
1/2 c
chopped onion (optional)
1 1/2 pt
apple cider vinegar
3 lb
brown sugar
1 qt
mustard
1 1/2 c
water
1 tsp
salt
1 c
additional apple cider vinegar
1 1/2 c
flour

Directions Step-By-Step

1
If you decide to add the optional ingredients, make it easy on yourself by pulsing them in food processor to the same consistency as the peppers (like fine relish).
2
Bring to a boil 1 1/2 pints vinegar, mustard, brown sugar, water, and salt, then reduce heat and simmer for 15 minutes.
3
Mix together flour with remaining 1 cup vinegar until smooth, and gradually add to simmering mixture. Stir until thoroughly combined, then fold in peppers or pepper mixture, and mix well.
4
Pour into sterilized jars and seal. Note: I've made it plain and with the optional ingredients too, and both are equally good.
5
Yield: 8-10 pint jars.

About this Recipe

Course/Dish: Spreads