Pepper Butter

[3 Pound Tomato]

I made this with hot ghost peppers and it turned out great, but different types of peppers can be used. I believe it makes about 10 pints. I used half of this recipe and used half pint jars.

Pepper Butter

36 medium sized banana peppers - clean & deseed Hot, sweet or mixed peppers
Leave a few seeds if you want it hotter
Chop a few of the red for color & grind the rest
1 quart White Vinegar
1 quart Mustard
1 teaspoon Salt
5 cups of white sugar
Bring to a boil & simmer for 5 minutes

Make a paste of 1-1/2 cups of Flour & 1-1/2 cups of Water
Add to hot mixture & stir until thick, might need a whisk to stir well to prevent lumping.
This will thicken fast.
Fill canning jars & seal. Boiling water bath 10 min.

[Countryladiesgardens]

Oh wow! We are actually growing some Ghost peppers this year, and a variety of other hot peppers too! Would love to try this recipe! Thanks!

[ElizabethB]

I have never considered pepper butter. I make lots of herb butters. Just room temperature butter mixed with fresh herbs. I have some decorative molds so I put the butter/herb mix in molds, freeze, pop out of the molds and freeze in Ziplocs. You have inspired me. I do not like super hot peppers but I can see a jalapeno butter. 2 ways - #1 room temperature butter with minced, fresh, jalapeno peppers, #2 - room temperature butter with minced, roasted jalapeno peppers.

Very simple.

[3 Pound Tomato]

sounds like a good idea with the Jalapeno. It tastes good on a sandwich.