HOT PEPPER MUSTARD
A sweet and tangy pepper mustard that is delicious on hot dogs, pretzels and lots more. A great way to use up an abundance of hot banana-type peppers grown in the garden.
Provided by sunnie
Categories Side Dish Sauces and Condiments Recipes
Time 50m
Yield 144
Number Of Ingredients 8
Steps:
- Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
- Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 11.4 g, Fat 0.4 g, Fiber 1 g, Protein 0.8 g, Sodium 130.5 mg, Sugar 9.4 g
HOT PEPPER BUTTER (MUSTARD) FOR CANNING
Awesome Mustard for anything from pretzels, sandwiches, or glazes on hams. I add more peppers than in the recipe for a hotter butter (approx 60 ranging med-large). Also I am trying other peppers as well, habenero, maybe only 10-12...I'll have to let you know how it works :) You will not be disappointed! I have sold the canned product to many family and friends and they can only say this is the best! Hope you enjoy!!
Provided by CrazyCyndi
Categories Low Protein
Time 5m
Yield 8 pints
Number Of Ingredients 7
Steps:
- Seed and chop peppers. (I use a food processor to chop the peppers tiny).
- Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
- Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
- Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).
HOT PEPPER BUTTER
Make and share this Hot Pepper Butter recipe from Food.com.
Provided by FloraandMerriwether
Categories Peppers
Time 1h30m
Yield 5 jars
Number Of Ingredients 8
Steps:
- Seed, devein and grind peppers.
- Cover with vinegar, salt and water.
- Bring to a boil and simmer while you get the rest of the ingredients ready.
- Mix sugar, flour, dry mustard and yellow mustard.
- Add to pepper mixture.
- Stir well and cook until thick and bubbly.
- Fill jars, put on lids and turn upside down for 5 minutes then turn them right-side up and let them seal.
HOT PEPPER BUTTER
This pepper butter is delicious! Use it as a dip with pretzels or crackers - pour it over cream cheese and use as an appetizer or as a spread on your favorite sandwich. Whichever way you choose to use it - it's YUMMY!!!!!
Provided by KimmieOH
Categories Low Protein
Time 45m
Yield 6-8 Pint Jars, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Grind Peppers with seeds in a food processor (do not drain the juice) Mix the ground peppers with the rest of the ingredients, bring to a boil. Turn off heat. In a shaker container mix 3/4°C Flour to 1 Cup water - Stir into mixture. Fill jars and seal!
- WARNING - WHEN CLEANING THE PEPPERS OR EVEN WORKING WITH THE PEPPERS WEAR GLOVES - THE PEPPER BURN LASTS A LONG TIME!
- I usually get 6 - 8 pint jars out of a batch.
Nutrition Facts : Calories 415.4, Fat 1.9, SaturatedFat 0.1, Sodium 527.5, Carbohydrate 97.5, Fiber 8.5, Sugar 88.5, Protein 4.8
HOT PEPPER BUTTER
Make and share this Hot Pepper Butter recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 40m
Yield 6 cups
Number Of Ingredients 6
Steps:
- 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. This is OK.
- It looks much nicer if you seed the peppers.
Nutrition Facts : Calories 804.9, Fat 6.6, SaturatedFat 0.4, Sodium 1906.9, Carbohydrate 177, Fiber 15.3, Sugar 143.4, Protein 13.3
HOT CHILI PEPPER BUTTER
I have not done this. I am just posting for those that might like to use it for spicy BBQ'd meats. This would work good while marinating meats. Pol Martin Cookbook
Provided by daisygrl64
Categories Low Protein
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- place all ingredients in bowl of food processor, blend until well mixed.
- tranfer butter to large sheet of aluminum foil. shape butter into cylindrical tube and roll in foil. twist ends shut and store in freezer.
- Note:.
- this butter will keep for 3 months in freezer. each time you wish to use some butter, simply open package, and cut off appropriate number of slices.
- always roll tightly in foil and twist ends shut.
Nutrition Facts : Calories 211.3, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 4.3, Carbohydrate 2.2, Fiber 0.5, Sugar 0.6, Protein 0.6
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