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Hot Pepper Butter
August 10, 2009
11:20 am
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wvhomecanner
North Central WV
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Hot Pepper Butter

36 hot banana peppers
1 quart vinegar
1 quart prepared mustard
6 cups sugar
1 cup flour (note: I will now use Clearjel - same amount)
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. This is OK.

It looks much nicer if you seed the peppers.

I like mine totally smooth as a mustard, some like it chunkier more like a relish.

If common sense were truly common, wouldn't there be more evidence of it?

August 10, 2009
12:53 pm
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Pete
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Is this anything like West's Pepper Butter?  That is one of my all time favorite condiments, and certainly more than worth replicating.

And, do you you have any idea what the measurement in volume would be of the pepper puree?  (Some of our peppers are huge, some rather small, and maybe the addition of other peppers would be interesting.)

Anulos qui animum ostendunt omnes gestemus!

August 10, 2009
1:58 pm
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deb in wv
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not sure about the measurements, have never made this before, just  saw some at a farmer's market and wondered if it would be cheaper to make, or just give the $5 a pint for it already made.

August 10, 2009
2:33 pm
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wvhomecanner
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Pete said:

Is this anything like West's Pepper Butter?  That is one of my all time favorite condiments, and certainly more than worth replicating.

And, do you you have any idea what the measurement in volume would be of the pepper puree?  (Some of our peppers are huge, some rather small, and maybe the addition of other peppers would be interesting.)


It's better I think and sure less expensive :)

No, don't recall ever noting the volume, but if you have some big peppers, just offset those by using some small ones too. It's a very forgiving recipe.

Dede

If common sense were truly common, wouldn't there be more evidence of it?

August 10, 2009
2:35 pm
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wvhomecanner
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deb in wv said:

not sure about the measurements, have never made this before, just  saw some at a farmer's market and wondered if it would be cheaper to make, or just give the $5 a pint for it already made.


I have made it many many times and it always came out great just following the recipe amounts and counts. I'll make you some for $5 a pint <grin>

dede

If common sense were truly common, wouldn't there be more evidence of it?

August 10, 2009
3:03 pm
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CindyP
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well, I'm not sure how many pints this will make but it's got to be at least 4 (1 qt vinegar and 1 qt mustard)...........it definitately wouldn't cost $20 to make!  Depending on the price of the peppers, or if you have your own, it might cost $5 to make the entire batch (well, except for jars, lids, rings).  If it cost more than that, they wouldn't be selling a pint for $5 at the market.....they have to make a profit on it!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

August 10, 2009
5:12 pm
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Pete
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All I can tell you is that if this is in the neighborhood of as good as the local stuff, it is wonderful!  And we shall indeed be using some of our overabundance of peppers to make this - some half pints and some pints.

Yes, I will measure the peppers so we get a base line on the volume, in case anyone else wants to experiment with a variety of peppers added to the hot banana peppers.

Yummy!  Can hardly wait!!

Anulos qui animum ostendunt omnes gestemus!

August 10, 2009
5:21 pm
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CindyP
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I can't wait to try this one either!  Sounds wonderful!!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

August 10, 2009
8:12 pm
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wvhomecanner
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I like it on ham sandwiches. Or on a cheese tray. Many possibilities.

Veggie friends love it on cheese sandwiches lol. A few years ago an older friend asked me to make him a BUNCH. I made him almost 30 pints and he bought the ingredients and returned my jars 5 or 6 at a time. He calls it his pretzel dip and eats it by dipping rod pretzels in it.

If common sense were truly common, wouldn't there be more evidence of it?

August 11, 2009
9:54 am
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deb in wv
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You have convinced me to make some, thanks everyone!  I will let you know how we like it.  Entertain alot and in the winter while playing cards, sounds like something everyone will like.

August 15, 2009
7:06 am
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Suzanne McMinn
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Good timing!  I've been wanting to make hot pepper butter!  I have a recipe that I think is similar to this one but just to be on the safe side, I'll use this one!  I'm hoping I'll have the peppers to make it next week.

Clover made me do it.

August 18, 2009
12:12 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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Dede, you're talking about apple cider vinegar, right?

Clover made me do it.

August 19, 2009
6:48 am
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wvhomecanner
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Yes, cider vinegar. I use cider vinegar for just about everything except pickling when a clearer brine is better. Much more flavor with cider vinegar :)

Dede

If common sense were truly common, wouldn't there be more evidence of it?

August 19, 2009
7:15 am
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Suzanne McMinn
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Okay, thank you!  That's what I thought but I wanted to be sure.  I'm making this today.  (Be on standby, LOL.)  I don't have a food processor, so I'll just have to chop them really fine.  (I have gloves!)

Clover made me do it.

August 19, 2009
11:19 am
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Suzanne McMinn
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How much cold water do you use?  The recipe I have is almost exactly like yours.  Here's how it's got the ingredients:

36 large banana peppers (40 medium, 50 small)

1 quart prepared mustard

1 quart cider vinegar

6 cups sugar

1 1/4 cups flour

1 1/2 cups water

1 teaspoon salt

And it suggests using only 4 cups sugar if you don't want it too sweet, and also shaking the flour and water together in a quart jar to blend before adding to the pepper mixture.  And it calls for only 10 minutes in the hot water bath.

I'm going to do it for 15 just to be on the safe side!

Clover made me do it.

August 20, 2009
12:09 am
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wvhomecanner
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Oh I am sorry that I was AWOL and hope all went well.

Am swamped at work all week and a bit of a crisis in my home life.

I never have measured the cold water - just used enough to make a smooth paste.

I have an old reliable Oskar food processor. Geez, poor boy is at least 27? lol

Small capacity but a good one.

Dede

If common sense were truly common, wouldn't there be more evidence of it?

August 20, 2009
8:35 am
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Jayne
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I think I have that same processor.  I love my little Oskar.  Mine's 23.  I remember that because we bought it right before we got married.

August 20, 2009
3:05 pm
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Pete
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For the sake of argument, when I smushed up the peppers in the blender they measured out at just under 6 cups.  A good bit of that was foam, so I still don't really know how much the volume was!

(Please don't ask.  About half of them jumped out onto the floor via my leg, so there is still no better butter here until I gather the courage to try smushing some more peppers...)

Anulos qui animum ostendunt omnes gestemus!

August 20, 2009
7:10 pm
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CindyP
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Oh no, Pete!!!!!  Don't give up!  Well at least we know, with foam, it's just under 6 cups!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

August 20, 2009
7:55 pm
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wvhomecanner
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I got my Oskar as a wedding gift when I married (now ex) husband #2, so it's actually 28 years old I just realized LOL. Lasted WAY longer than the marriage.....

I have never measured the mushed peppers - it really does turn out well as written - every time I have made it so far. Shouldn't "say" that out loud maybe...rofl.......

Ouch, Pete on the leg drips!

Dede

If common sense were truly common, wouldn't there be more evidence of it?

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