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    Hot Pepper Butter


    Source of Recipe


    Marla

    List of Ingredients




    Hot Pepper Butter

    1 qt. yellow mustard
    3 lbs brown Sugar
    peck of hot peppers ( this is approx 16 pints/or 8 quarts)
    1 T kosher Salt (or non iodine salt)
    1 qt. Cider Vinegar

    Recipe



    Blend - (I did my peppers in the blender- after seeding them)
    and cook 30 minutes. Then add 1 C. flour. Blend well cook a few minutes
    to thicken.

    Pack in jars. Process.

    I process mine 10lbs for 10 minutes.

 

 

 

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