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Hot Pepper Butter

Course Condiment
Cuisine American
Keyword Hot Pepper Butter
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 pints
Calories 671kcal
Author Miranda Couse


  • 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.


This recipe was adapted from CrazyCyndi via


Calories: 671kcal | Carbohydrates: 153g | Protein: 6g | Fat: 4g | Sodium: 1449mg | Potassium: 240mg | Fiber: 3g | Sugar: 134g | Vitamin A: 75IU | Vitamin C: 2.2mg | Calcium: 74mg | Iron: 2.7mg