Hot Pepper Butter Recipes

HOT PEPPER BUTTER (MUSTARD) FOR CANNING

Steps:

• Seed and chop peppers. (I use a food processor to chop the peppers tiny).
• Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
• Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
• Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).

HOT PEPPER BUTTER

Steps:

• 1. If you decide to add the optional ingredients, make it easy on yourself by pulsing them in food processor to the same consistency as the peppers (like fine relish).
• 2. Bring to a boil 1 1/2 pints vinegar, mustard, brown sugar, water, and salt, then reduce heat and simmer for 15 minutes.
• 3. Mix together flour with remaining 1 cup vinegar until smooth, and gradually add to simmering mixture. Stir until thoroughly combined, then fold in peppers or pepper mixture, and mix well.
• 4. Pour into sterilized jars and seal. Note: I've made it plain and with the optional ingredients too, and both are equally good.
• 5. Yield: 8-10 pint jars.

HOT PEPPER BUTTER

Steps:

• Seed, devein and grind peppers.
• Cover with vinegar, salt and water.
• Bring to a boil and simmer while you get the rest of the ingredients ready.
• Mix sugar, flour, dry mustard and yellow mustard.
• Add to pepper mixture.
• Stir well and cook until thick and bubbly.
• Fill jars, put on lids and turn upside down for 5 minutes then turn them right-side up and let them seal.

HOT PEPPER BUTTER

Steps:

• 1. Clean peppers then grind (I used food processor).Put in big pan on top of stove. Add vinegar, sugar, mustard and salt. Bring to a boil. Make a paste with flour and water. Add to boiling pepper mixture and cook for 5 minutes. Stirring often. Put into jars and seal by turning jar upside down and covered with towel. Makes approx 7 pints.

HOT PEPPER BUTTER

Steps:

• Grind Peppers with seeds in a food processor (do not drain the juice) Mix the ground peppers with the rest of the ingredients, bring to a boil. Turn off heat. In a shaker container mix 3/4°C Flour to 1 Cup water - Stir into mixture. Fill jars and seal!
• WARNING - WHEN CLEANING THE PEPPERS OR EVEN WORKING WITH THE PEPPERS WEAR GLOVES - THE PEPPER BURN LASTS A LONG TIME!
• I usually get 6 - 8 pint jars out of a batch.

HOT CHILI PEPPER BUTTER

Steps:

• Let butter soften to room temperature.
• Beat in other ingredients.
• Pack butter into molds or crocks or form balls with a melon baller.
• Chill for at least 3 hours before serving.
• Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - HOT PEPPER RELISH

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Place red, green and jalapeno peppers, vinegar and water in 6- or 8-qt. saucepot.
• Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin. Add to pepper mixture in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

HOT PEPPER MUSTARD

Steps:

• Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
• Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.

HOT PEPPER BUTTER

Steps:

• Grind peppers finely (I put in food processor until they are a mush).
• Place peppers, vinegar, mustard & sugar in a large pot & cook a while.
• (until pepper bits are translucent).
• Add flour (that has been thinned to a smooth paste with cold water)to mixture in pot, stirring constantly. Cook until thick and smooth.
• Pour into hot jars, seal,boiling water bath fifteen minutes.
• NOTE: The color of the butter will vary, depending on the peppers,.
• from a green/yellow to an orange. This is OK.
• It looks much nicer if you seed the peppers.

HOT PEPPER BUTTER (MUSTARD) FOR CANNING RECIPE - (4.3/5)

Steps:

• Seed and chop peppers. (I use a food processor to chop the peppers tiny). Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness. Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes. Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).