Monday, August 13, 2012

Let's Can! - Hot Pepper Butter

So this may be my favorite canned recipe so far and I will be making it every year. You can use this stuff as dip, on hamburgers, sandwiches, whatever you want. Seriously good stuff! We shared a can with some family and went through an entire pint jar in one day.

Hot Pepper Butter

you will need

20 green peppers
a few banana peppers or green chilies (I used 5 green chilies)
1 c yellow mustard
2 c white vinegar
3 c sugar
1/2 Tbsp salt
1/2 c - 1 cup flour (I used rice flour because of Gabe's gluten allergy, but you can use wheat flour)
3/4 c - 1 c water

  • Chop peppers into small pieces (I threw mine into the blender)
  • Put into large pot and add mustard, vinegar, sugar, and salt
  • Bring to a boil
  • Meanwhile, make a paste with the flour and water
  • Add paste to boiling mixture and cook for an additional 5 - 10 min or until paste has dissolved.
Put it into sterilized jars and water bathe them for 15 - 20 min. It will make around nine pints. 

The pepper butter is a perfect mixture of sweet and spicy. If you want it less spicy, leave out the banana peppers or green chilies and add a couple extra green peppers.


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