Hot Pepper Butter

This homemade Hot Pepper Butter is a sweet, tangy, and spicy mustard spread made with Hungarian peppers, yellow mustard, apple cider vinegar, and sugar. Thick and creamy with plenty of pepper flavor, it's delicious with pretzels, sandwiches, burgers, sausage, and more.

Prep Time10

Cook Time35

Cool Time1

Total Time1 45

Servings: pints

Author: Miranda Couse

Ingredients

30 Hot Hungarian peppers
1 1/4 cups cook-style Clear Jel not instant
6 cups granulated sugar
4 cups yellow mustard
4 cups apple cider vinegar
1 1/2 cups water
1 teaspoon kosher salt

Instructions

Remove the seeds from the Hungarian peppers. Place them in a food processor and process until they are chopped to the size you like. I like mine very, very small, so I just pulverized mine. Set aside.
In a large stockpot, add the Clear Jel 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 Clear Jel.
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 for about 15 to 20 minutes until it becomes quite thick.
Place your clean pint jars and lids into the water bath canner to sterilize them. You can also place the lids in a small pot of water instead so they're easier to pull out.
Remove one jar at a time and ladle in your hot pepper butter.
Once the jars are all filled, wipe each rim clean with a damp paper towel and pull a lid out of the canner. Tighten the lid on with a band.
Once all the jars are filled, place them in the water bath. Make sure the water covers the tops of the pints by at least 1 inch.
Once the water comes up to a boil in the water bath canner, process for 15 minutes.
Remove the jars from the water bath canner and place them on a towel. Place a second towel over the top of the jars and let them cool for 24 hours.
Check to make sure the lids are sealed and place them in a cool, dark shelf area. Store open or unsealed jars of hot pepper butter in the refrigerator.

Notes

This recipe was adapted from CrazyCyndi via Food.com

You can use less spicy peppers like sweet banana peppers for half of the peppers or any combination of hot peppers. You'll need roughly 15 cups of finely chopped peppers.

Nutrition