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Hot Pepper Butter
September 19, 2009
1:17 pm
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WV_Hills
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Suzanne said:

I (finally) got around to making the hot pepper butter again that I've been planning to do for a week or more.  (I had the peppers in the fridge.)  These were mostly red peppers, so the color came out totally different from my last batch–very pretty pumpkin-ish color.  Very spicy, too, as there were more hot peppers in this batch than my last one.  I still added a little extra cayenne pepper, though!

I only used 4 cups sugar this time and I like that better.  Still sweet, but not too much.  (I used 5 cups last time.)


I always do things in a big way -- so I made a quadruple batch of the recipe.  I used equal amounts of chopped onions (good hot ones) and half peppers (various varieties including jalapenos).  Using onions stretches the hot peppers and I kick up the heat by adding heat with other spices.

I like my pepper butter (I actually call mine Hot Pepper Relish) with a bit of texture so I chopped the onions very finely and pulsed the peppers in the food processor.  I didn't have any idea how many cups of peppers I had so I just ground them, measured, and adjusted the recipe to allow for 6 cups per recipe (3 cups onions + 3 cups peppers.)  I added five cups of sugar per batch (I like it a bit sweet with a kick at the end.)  It didn't seem hot enough, so I searched through my spice rack for something hot to add to the mixture.  Two small containers of mustard seeds (crushed) and a whole container of red pepper flakes raised the heat sufficiently.

I canned 24 half-pints and 17 pints of the mixture this morning.  (It would probably have made an 18th pint except for the fact that I kept tasting and adjusting the heat.  I must have eaten half a jar...my tongue was fried.)  Now I'm having my sandwich, with Hot Pepper Relish, and a diet coke.

September 19, 2009
4:36 pm
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Pete
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Me, too!  The last of 16 or 17 (I've lost track!) half pints are in the water bath right now.

Have settled on my version of this thing.  Wondered what would happen if I upped the amount of peppers and left everything else as last time.  Also, had figured out that I didn't do the surejel with enough water to mix it properly. 

Yep - this is the version I like, even better than the last batch!  The addition of about another cup of peppers smoothed out the mustard for me, and I again only used 4 cups of sugar.  A touch of sweetness to balance the heat from the peppers, with mustard overtones that are definitely in the background now.

Also, this time I wasn't particularly careful about removing the seeds.  My blender pulverized them thoroughly and it was a whole lot less work - just sort of cored them and knocked out some of the seeds then ground them into mostly a liquid in the blender.

So, between the extra peppers and the whole cup of water mixed with the surejel, I ended up with an extra half pint or two.  Yum!  (Had to make a cheese sandwich to try it out, of course!)

Anulos qui animum ostendunt omnes gestemus!

September 19, 2009
5:38 pm
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Shells
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Is there any way to make just one jar so I can see if I like it??  I have been looking at the hot peppers at the market and thinking if I could just make one pint then I would be happy.

September 19, 2009
6:13 pm
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wvhomecanner
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Sure, just divide. If you wanted to make 1/4 the recipe you would use

9 hot banana peppers
1 cup quart vinegar
1 cup prepared mustard
1 to 1 1/2 cups sugar
1/4 cup flour (or Clearjel – same amount)

This would give you a couple of pints I believe, but some who made it more recently can tell you if that's about right.

Or cut that in half

4 1/2 hot banana peppers
1/2 cup quart vinegar
1/2 cup prepared mustard
1/2 to 3/4 cups sugar
1/8 cup flour (or Clearjel – same amount)

You do not HAVE to can it to try it. Just cook a bit longer, cool and give it a try :)

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

September 19, 2009
6:22 pm
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Shells
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Thats what I want to do, just make enough to stick in the fridge for my own use.

September 19, 2009
6:49 pm
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CindyP
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When I made my batches, I didn't do up enough jars, so I had 1 pint left over, so I gave Mom a cup and I kept a cup that wasn't canned, it was really good that way, too!

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

September 19, 2009
6:50 pm
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CindyP
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I would add a few more peppers to that last conversion though.....IMO

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

September 19, 2009
9:35 pm
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wvhomecanner
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Yeah seems rather skimpy to me too now, looking at it .....

dede

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September 19, 2009
10:46 pm
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Pete
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I dunno.  I wasn't a math major, but back in the dark ages, half of 9 used to be 4-1/2...   Happy Flower

Anulos qui animum ostendunt omnes gestemus!

September 20, 2009
12:21 am
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Shells
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Pete said:

I dunno.  I wasn't a math major, but back in the dark ages, half of 9 used to be 4-1/2…   Happy Flower


Yeah, I actually caught that ... and the sugar amount ( 1/2 and 2/4 are the same) but thank you to Dede for posting it and helping me out.  I may do this tomorrow if I have time.

September 20, 2009
5:47 am
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kathy
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HelloWe're all addicted to this stuff aren't we? I didn't make any of my batches hot, just mild, and like someone else, I reduced the sugar to 4 cups. In one batch I subbed some honey. I love them all. I can not imagine going back to plain old mustard.........please. I made a wonderful vinaigrette with this the other night, I think I liked it even better than the honey mustard dressing I made the other day. I used 1 small shallot, diced fine, salt & pepper to taste, 1 heaping tbsp. of pepper butter, mixed together. Then I added 1/4 cup rice wine vinegar, mixed well which made it very thin. I then whisked in about 3/4 cup extra virgin olive oil. A blender would be great for this. Absolutely killer delicious over baby field greens, cherub tomatoes, and a few shavings of Parmesan cheese.   

September 20, 2009
9:27 am
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Pete
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Oh, yummy, kathy!

This recipe has certainly been a winner!  Haven't we had great fun with it?  Such a good base recipe that we each have tailored to our own tastes.  Doesn't get any better than that!    Heart

Anulos qui animum ostendunt omnes gestemus!

September 20, 2009
11:48 am
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Pete said:

I dunno.  I wasn't a math major, but back in the dark ages, half of 9 used to be 4-1/2…   Happy Flower


ROFLMBO!!!!

THAT'S WHAT I GET FOR NOT PROOFING MY OWN POST Shame on you LOL

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

September 20, 2009
3:01 pm
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Suzanne McMinn
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LOL re the math!  That reminds me of working the concession stand at the high school the other night.  It's like a neverending math quiz trying to add up the cost of hot dogs, drinks, popcorn, nachos, etc, in varying quantities every other minute with the next person at the window.

This must be our most talked about recipe ever!  It's such a great one–and so versatile in the way you can use it.  If you didn't see it, I posted a photo of my latest batch on the photoblog:

http://suzannemcminn.com/blog/.....her-round/

There's a link in that post to a photo of my previous batch and you can see the difference in color based on the different types of peppers I used in each batch.

Clover made me do it.

September 20, 2009
4:02 pm
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Pete said:

Oh, yummy, kathy!

This recipe has certainly been a winner!  Haven't we had great fun with it?  Such a good base recipe that we each have tailored to our own tastes.  Doesn't get any better than that!    Heart


How much fun it would be to have a Pepper Butter tasting at the CITR party next month!  We could each bring a jar of our own version of the recipe, and Suzanne could provide a bowl of pretzels to dip with so we could do our taste test.  Winner gets their photo in the blog and a blue ribbon.

September 20, 2009
4:31 pm
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Pete
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My results were quite similar to yours, Suzanne.  There was nothing at all wrong with the more yellow first batch, but that browner, more golden/orange color with the addition of more red than yellow and green peppers is just somehow more appealing to me as well.  When it looks better, it always tastes better!

Anulos qui animum ostendunt omnes gestemus!

September 20, 2009
5:29 pm
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Suzanne said:

LOL re the math!  That reminds me of working the concession stand at the high school the other night.  It's like a neverending math quiz trying to add up the cost of hot dogs, drinks, popcorn, nachos, etc, in varying quantities every other minute with the next person at the window.

This must be our most talked about recipe ever!  It's such a great one–and so versatile in the way you can use it.  If you didn't see it, I posted a photo of my latest batch on the photoblog:

http://suzannemcminn.com/blog/.....her-round/

There's a link in that post to a photo of my previous batch and you can see the difference in color based on the different types of peppers I used in each batch.


LOL THAT is why we sold everything yesterday at the airport for ONE dollar each......

It was a good day - fed the charter flight folks going to the WVU/Auburn game (WOOHOO  Go Mountaineers!). And all the kids and their folks at the Young Eagles event. All proceeds went to United Way. Over 300 kids got a ride in a private plane.

Just an FYI about the pepper butter color - Bug Eyed

if you use very green/yellow banana peppers it can come out ummmm, uh,  baby poop green  .....

Folks who already love it won't care, but first time gift recipients might toss it as soon as you are out of sight LOLOL.

dede

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

November 1, 2009
12:23 pm
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um...I acquired a jar of this while visiting in West Virginia.   I have a confession to make.  I have never been so sick of a topic before.  I'd see another post to "Hot Pepper Butter" and roll my eyes...and today, I opened my pint...and...here I am...posting on Hot Pepper Butter.


This is some of the best stuff ever!  I just had some on my grilled cheese.  Thank you to the wonderful person that gave me a pint!!!

I'm going to print out the original recipe...and scroll through the comments and mark it up.  We're planting banana peppers early spring.  Peppers are something I CAN grow here.  My husband loves it too (I may have to hide it).

November 1, 2009
1:48 pm
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wvhomecanner
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ROFLMBO!!! I am sure that you aren't the only one who got sick of it, but now ...... you UNDERSTAND LOLOL.

You don't have to wait until harvest next year - good, fresh banana peppers are easy to find in Winter - even here in WV, nearly ALL Winter. Yeah, they cost a bit more BUT it's worth it Yes

dede

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

November 1, 2009
3:37 pm
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Maud
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Where does one find the recipe, she asks in a tiny little voice.

Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. ~Ambrose Bierce

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