Hot Pepper Butter

Ingredients

50 Hungarian Hot Peppers

3 C yellow mustard

6 C white vinegar

9 C sugar

1.5 TBLS Salt

Grind the peppers, seeds and all. I use a food processor. Feel free to throw in a japaleno to boost the heat! I usually put in one.

Mix them and bring to a boil

3/4 C flour

2 1/4 C water

Mix

Add flour/water mixture and cook for 5 minutes. It will thicken up nicely.

Place in hot jars and process in a boiling water bath for 30 minutes. Let it cool over night.

Procedure

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