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. A friend calls this his “pretzel dip”.
36 hot banana peppers
1 quart cider vinegar
1 quart prepared mustard
6 cups sugar
1 cup flour (note: I will now use Clearjel – same amount)
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 clearjel (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.
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