Hot Pepper Butter

This is something that our former neighbor gave us, and we just loved it. It is especially good with smoked meats and fantastic on smoked sausage or kielbasa. It is really easy to make.

Step one:

Prep your banana peppers. (I used about 20 to 25 very large peppers) Even though banana peppers are not very hot, they will make your fingers burn if you don’t wear latex gloves. Cut off the tops; split the peppers lengthwise; removes seeds and membrane.

You will send these through the food processor and puree until they are chopped fine.

The other ingredients:

Whisk together 6 cups of sugar and 1 1/4 cups of flour. This will prevent lumps from forming in the final product.

Add one quart of vinegar, 32 oz yellow mustard, and 1 teaspoon of salt.

Add the pureed peppers.

Whisk well and cook on medium heat until the pepper butter thickens.

Ladle mixture into sterilized jars leaving 1/4″ headspace and screw on lids and rings. Process in a hot water canner for 10 minutes.

This made 21 half pint jars of pepper butter.