Hot Pepper Butter
NOTE: Always remember to wear rubber or plastic disposable gloves when
working with hot peppers.
Hot peppers (about half a bushel or enough to make 4 quarts after they are
cleaned and ground using food processor)
6 cups white sugar
1 quart apple cider vinegar
1 quart regular mustard
1 teaspoon salt
1-1/2 cups flour and enough water to make a paste for thickening
Mix together peppers, sugar, mustard, vinegar and salt. Bring to rolling boil. Slowly add flour and water paste until the mixture thickens.
Immediately place hot mixture in sterilized jars. Seal with hot lids.
Process for 10 minutes in hot water bath. A mixture of both green and red peppers makes a pretty combination.
NOTE: Charlton now uses 2 cups white sugar, 2 cups brown sugar and 2 cups honey instead of all white sugar. Her recommendations: If you want even hotter butter, use any of the hotter varieties of peppers. Great for sandwiches, especially ham; mix a spoonful into your ham glaze before baking; add to a bowl of chili; or blend with cream cheese for a dip with corn chips. Makes about 15 pints.
NUTRITION INFORMATION: (1 cup) 230 calories; 20 calories from fat; 2.5
grams fat; zero grams saturated fat; zero milligrams cholesterol; 500
milligrams sodium; 52 grams carbohydrates; less than 1 gram fiber.
The Charleston Gazette Wednesday August 25, 1999
hi Diana, found this on the web. Haven't tried it yet, but looks
interesting. ruth in GA