- hungarian wax peppers
- 1 qt
- white vinegar
- 1 qt
- yellow mustard
- 6 c
- 1 1/2 c
- 1 1/2 c
- food processor
- measuring cups
- 1/2 pint canning jars
- mixing spoon
- 1 pr surgical rubber gloves
- large sauce pan
- mixing bowl
How to Make Hill Butter
Sterilize and prepare your jars and lids the day before.
WEAR GLOVES WHEN HANDLING PEPPERS. DO NOT TOUCH YOUR FACE!
- 2Wash and dry peppers. Remove stems and seeds (optional - removing the seeds lessens some of the heat), and put in food processor. Pulse to a fine grind consistency.
- 3Transfer ground peppers to sauce pan and add vinegar, mustard and sugar.
- 4Bring mixture to a boil over medium high heat
- 5Mix 1 1/2 cups flour and 1 1/2 cups water, and add to pot. Boil 5 minutes.
- 6From the boil, fill sterilized canning jars leaving 1/4 to 1/2 inches of space at the top. DO NOT fill jars all the way to the rims.
- 7Follow appropriate canning procedures to preserve and store your Hill Butter. If you've never canned before, I strongly urge you to read the information on this website...
- 8Once properly canned, your Hill Butter will keep indefinitely under appropriate storage.
After opening, your jars of Hill Butter will keep for 6 months, or longer, in the refrigerator; however, I wouldn't be to concerned with this as this is a really tasty spread and probably won't last long.
- 9BY-PASSING THE CANNING PROCESS...if you have people to give your jars to immediately, you don't have to do the canning. You can store your Hill Butter in the fridge and use it up. :o)
- 10Hungarian Wax Peppers are a chili pepper initially grown in Hungary. You may find them in the grocery store being called yellow wax peppers, hot yellow peppers or hot wax peppers. They are not as hot as jalapenos and, to me, have a somewhat sweet taste. They come in several different colors depending on the ripeness...yellow, orange, red and dark red/black. You want the yellow colored ones. They're similar to a banana pepper, but they're not a banana pepper.