hot pepper butter
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!
prep time
55 Min
cook time
20 Min
method
---
yield
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 cup chopped onion (optional)
- 1 1/2 pints apple cider vinegar
- 3 pounds brown sugar
- 1 quart mustard
- 1 1/2 cups water
- 1 teaspoon salt
- 1 cup additional apple cider vinegar
- 1 1/2 cups flour
How To Make hot pepper butter
-
Step 1If 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).
-
Step 2Bring to a boil 1 1/2 pints vinegar, mustard, brown sugar, water, and salt, then reduce heat and simmer for 15 minutes.
-
Step 3Mix 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.
-
Step 4Pour into sterilized jars and seal. Note: I've made it plain and with the optional ingredients too, and both are equally good.
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Step 5Yield: 8-10 pint jars.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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