Hot Pepper Butter Recipes

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! :).

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.

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.

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.

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! :).

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.

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.

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.