So, as requested by some readers on facebook, here is my hot pepper butter recipe. It’s not really mine, I was told about it at a flea market near my parents.
Every year I have people go crazy over this hot pepper butter. It’s like a sweet and spicy mustard and it apparently makes people go nuts for it.
I make it every year and somehow most of it gets handed out to people that are highly addicted to it. My only rule for when I give out this hot pepper butter is that I get my jars back. I don’t want to have to buy jars every year and I don’t think it’s too much to ask to get my jar back since I am feeding the… addiction.
As you can see, my food of choice for this delicious condiment is pretzels. Soft, hard, any, I don’t care as long as they are pretzels. It’s good with so many things. If you have a large amount of Hungarian peppers, this is a recipe you need in your life. Our farmer’s markets still have loads of Hungarian peppers, so now is the time to get this made up!
I had to laugh when I went to a farmer’s market and bought a ton of the peppers. I grow a few, but they never seem to produce the enough at the same time to make an entire batch. The man selling me these incredibly spicy peppers asks what I did with them. Of course I said I make hot pepper butter. He gave me a confused look and said, “Ohhh” like he understood.
Hot Pepper Butter
- 30 Hungarian peppers
- 1 1/4 cups all-purpose flour
- 6 cups granulated sugar
- 1 quart yellow mustard
- 1 quart cider vinegar
- 1 1/2 cups water
- 1 tsp. salt
- Remove the seeds and stems from the Hungarian peppers. Place in a food processor and process until they are chopped to the size you like. I like mine eensy weensy, so I just pulverized mine. Set aside.
- In a large stockpot, add in the flour and sugar. Whisk until combined.
- Add in about half of the mustard and whisk until everything is completely incorporated and there are no lumps from the flour.
- Add in the remaining mustard, peppers, vinegar, water, and salt. Mix with a spatula and everything is combined. Place over medium heat and stir occasionally.
- Once the hot pepper butter comes up to a boil, stir constantly as it will burn easily. Let it cook to your desired thickness. I cook mine about 20 -25 minutes until it becomes quite thick.
- Place your pint jars and lids into the canner to sterilize them.
- Remove one jar at a time and ladle in your hot pepper butter. Wipe the rim clean and pull a lid out of the canner. Tighten the lid on with a band.
- Once all the jars are filled, water bath for 10 minutes.
- Remove from canner and place hot towel over top of the jars.
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