Hot Pepper Butter

Lisa Crum


I'm not sure who all's recipes I borrowed this from (wish I could say I invented this tasty concoction!)'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!

★★★★★ 1 vote
55 Min
20 Min


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


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).
2Bring to a boil 1 1/2 pints vinegar, mustard, brown sugar, water, and salt, then reduce heat and simmer for 15 minutes.
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.
4Pour into sterilized jars and seal. Note: I've made it plain and with the optional ingredients too, and both are equally good.
5Yield: 8-10 pint jars.

About this Recipe

Course/Dish: Spreads