Return to recipe index
    Hot Pepper Butter
    Ingredients (makes 12-13 pints)
    35-40 hot peppers (leave seeds in for a hotter mix)
    8-10 jalapeno or habaneros, if you're brave
    1 quart vinegar
    1 quart yellow mustard
    3 lbs dark brown sugar
    1-1/2 cups all purpose flour
    1 medium sweet onion (Dale Jenkin's version)
     1. Grind peppers up in blender (not too thin).
     2. Add all the ingredients and mix.
     3. Heat until almost boiling (180-190 degrees).
     4. While the above is heating, mix flour and enough
        water to make a thick paste.
     5. Slowly add the paste to the heated mixture, stirring constantly.
     6. Bring all to a boil (constantly stirring so as not to burn).
        Continue to boil for 2 minutes before removing from the stove.
     7. Pour into jars, 1/2 inch from the top.
     8. Put lids on and seal.
     9. Put jars somewhere where they won't be disturbed. Leave space in 
        between the jars to aid/speed cooling.
    10. Check to see if lids are sealed. If not, remove and reclean the lid
        or use new one. Put the jar in the microwave and nuke until hot
        again and reseat the lid and go through the cooling process again.