Hickory
09-27-2011, 06:41 AM
Several people have PM'd me and asked for this
recipe that was on the board last year.
So, here it is, I have a lot of different peppers I'm drying this year,
and am making Tabasco sauce as well.
Hot Pepper Butter
42-45 Hot Peppers (Jalapenos are best)
1- pint plain old yellow mustard - 16 oz.
4- cups white vinegar.
6-cups sugar.
1 tablespoon salt.
1 cup cornstarch
1 1/2 cup water.
Mix cornstarch and water and set aside.
In blender put one cup vinegar and a few peppers and grind for a few seconds, add more peppers and grind until smooth. When all peppers are pureed, put in large pot with mustard, sugar, salt and the rest of the vinegar. Stir in cornstarch and water and bring to a low boil.
Remove from heat and put into pint jars and process in water bath canner for 20 minutes start timing when water returns to boil.
Or you can put in freezer containers and freeze. Yield 6-7 pints.
recipe that was on the board last year.
So, here it is, I have a lot of different peppers I'm drying this year,
and am making Tabasco sauce as well.
Hot Pepper Butter
42-45 Hot Peppers (Jalapenos are best)
1- pint plain old yellow mustard - 16 oz.
4- cups white vinegar.
6-cups sugar.
1 tablespoon salt.
1 cup cornstarch
1 1/2 cup water.
Mix cornstarch and water and set aside.
In blender put one cup vinegar and a few peppers and grind for a few seconds, add more peppers and grind until smooth. When all peppers are pureed, put in large pot with mustard, sugar, salt and the rest of the vinegar. Stir in cornstarch and water and bring to a low boil.
Remove from heat and put into pint jars and process in water bath canner for 20 minutes start timing when water returns to boil.
Or you can put in freezer containers and freeze. Yield 6-7 pints.