I LOVE this hot pepper butter recipe. While the recipe says butter, this is more like a hot mustard…and very sweet. It’s a fabulous way to use excess peppers from the garden. Plus, you can adjust the peppers to make it hotter or milder, based on your family’s preference. The key is to simply keep the pepper ratio the same.
40 small peppers
2 cups yellow prepared mustard
4 cups apple cider vinegar
6 cups sugar
1 tablespoon salt
1 cup all-purpose flour
1½ cups water
Grind the peppers in a food processor until medium ground. Place in a large kettle and add the mustard, vinegar, sugar and salt. Bring the mixture to a boil over medium heat and then decrease the heat to a simmer.
Combine the flour and water in a bowl to make a paste and stir into the pepper mixture. Bring to a boil once more over medium heat and cook for five minutes, stirring occasionally. Pour into sterilized jars and process in a water bath for 10 minutes.
Leave the rings on the jars until they are cooled, about 24 hours later. Never store jars with the rings on them as they can create rust on the jars.