hot pepper butter

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.

6 thoughts on “Hot Pepper Butter”

  1. So glad it’s something that you enjoy! I see the words mustard and hot pepper and I cringe. But that’s what so great about people, all these different tastes…it provides interest eh?

    My hubby on the other hand would probably perk up at this as he likes both mustard and hot peppers. 🙂 Though I do have a question.. what size are small peppers? Are they like jalepenos or baby bells? Size is quite different… so if I did want to surprise him how do I know what size to use?

    1. My husband loves this recipe…as does my dad. I don’t like it all that much but my husband and dad really enjoy it … so I continue to make it. Plus, it’s a great way to use all the peppers in our garden.

      As far as the small peppers – they can be any small pepper – like about the size of a serrano pepper. They are about half the size of a jalapeno. Of course, some jalapenos in the store are crazy big. I would say that a small pepper is about half the size of a normal jalapeno.

      There really is no science to it either. I find that if I use whatever peppers I have it always turns out great. You can even substitute hotter peppers for milder ones if you don’t really like spicy foods. I hope that helps!

    1. If you get a chance to try it, let me know how he likes it! We just fished out our last few jars from the pantry this week. It seems I’ll be making more this summer when the peppers are in high production. 🙂

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