The "putting by" bug has hit hard this year. Today Jenny and I are freezing corn, and I hope to make this recipe for hot pepper butter afterwards.
A couple years ago I got this recipe from my work buddy Betty. Although it looked interesting, I didn't think a whole lot of it until she gave me a jar to try. It really gives a good zing to a sandwich, and there's nothing on my grocery's shelves like it. I want to save a couple jars for myself and put one in each of the guy's stockings at Christmastime.
Now this calls for small hot peppers, and I'm not sure whether it's meant for jalapenos or banana peppers. Betty used banana peppers with some good old green peppers she had on hand.
HOT PEPPER BUTTER
42 small hot peppers to make 2 cups, chop fine
1 tablespoon salt
2 cups yellow mustard
4 cups vinegar
6 cups sugar
1 cup flour (white)
1 1/2 cups water
Mix peppers, salt, mustard, vinegar, and sugar together in a large pan. Bring almost to a boil. Combine flour and water to make a smooth paste. Stir into pepper mixture. Bring to a boil and let cook for five minutes. Jar and seal. Makes 6 - 7 pints.