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


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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

How to Make Hot Pepper Butter


  • 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.

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About Hot Pepper Butter

Course/Dish: Spreads

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