Hot Pepper Butter

1. 1

   Remove seed from peppers and chop fine in food processor.

2. 2

   Set aside.

3. 3

   Place in large deep pan the salt, sugar, mustard and vinegar.

4. 4

   Boil 15 minutes.

5. 5

   Mix flour and water in a bowl.

6. 6

   Add to vinegar mixture and stir.

7. 7

   Add peppers.

8. 8

   Cook until thick, about 5 minutes.

9. 9

   Put pepper butter in jot jars and seal, but not tight. Place in water bath 5 to 10 minutes, then retighten ring again. Makes about 8 pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.