Hot Pepper Butter
·36 large or 50 small hot peppers, ground in food processor
1bell pepper, minced (optional)
1lg. green tomato, minced (optional)
1/2 cchopped onion (optional)
1 1/2 ptapple cider vinegar
3 lbbrown sugar
1 1/2 cwater
1 cadditional apple cider vinegar
1 1/2 cflour
How to Make Hot Pepper Butter
- 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).
- Bring to a boil 1 1/2 pints vinegar, mustard, brown sugar, water, and salt, then reduce heat and simmer for 15 minutes.
- 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.
- Pour into sterilized jars and seal. Note: I've made it plain and with the optional ingredients too, and both are equally good.
- Yield: 8-10 pint jars.