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Pepper Butter




Source of Recipe


David
Pepper Butter

36 banana peppers (mild or hot, your choice)
1 quart vinegar
1 quart prepared mustard
6 cups sugar
1 cup flour
water

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.

Can be made off season, as peppers are available year round & this only
takes 36 peppers. You'll never have a ham sandwich (or a cheese
sandwich) without it, once you try this!