Best 5 Hot Pepper Butter Recipes
Have you ever had a dish that was so spicy it made your eyes water, but you couldn't stop eating it because it was so delicious? If so, then you know the magic of hot pepper butter. This condiment is made with fresh, hot peppers and can be used to add a kick of heat to anything from eggs to chicken to pasta. It's also great as a dipping sauce for vegetables or chips.
Here are our top 5 tried and tested recipes!
HOT PEPPER BUTTER (MUSTARD) FOR CANNING
Awesome Mustard for anything from pretzels, sandwiches, or glazes on hams. I add more peppers than in the recipe for a hotter butter (approx 60 ranging med-large). Also I am trying other peppers as well, habenero, maybe only 10-12...I'll have to let you know how it works :) You will not be disappointed! I have sold the canned product to many family and friends and they can only say this is the best! Hope you enjoy!!
Provided by CrazyCyndi
Categories Low Protein
Time 5m
Yield 8 pints
Number Of Ingredients 7
Steps:
- Seed and chop peppers. (I use a food processor to chop the peppers tiny).
- Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
- Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
- Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).
HOT PEPPER BUTTER
Make and share this Hot Pepper Butter recipe from Food.com.
Provided by FloraandMerriwether
Categories Peppers
Time 1h30m
Yield 5 jars
Number Of Ingredients 8
Steps:
- Seed, devein and grind peppers.
- Cover with vinegar, salt and water.
- Bring to a boil and simmer while you get the rest of the ingredients ready.
- Mix sugar, flour, dry mustard and yellow mustard.
- Add to pepper mixture.
- Stir well and cook until thick and bubbly.
- Fill jars, put on lids and turn upside down for 5 minutes then turn them right-side up and let them seal.
HOT PEPPER BUTTER
I'm not sure who all's recipes I borrowed this from (wish I could say I invented this tasty concoction!)...it's a combination of 2 or 3 of the best versions I found online. My hubby's uncle brought us some of this from Amish country a couple of years ago, and we liked it so well we grew and bought as many peppers as we could and...
Provided by Lisa Crum
Categories Spreads
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. If you decide to add the optional ingredients, make it easy on yourself by pulsing them in food processor to the same consistency as the peppers (like fine relish).
- 2. Bring to a boil 1 1/2 pints vinegar, mustard, brown sugar, water, and salt, then reduce heat and simmer for 15 minutes.
- 3. Mix together flour with remaining 1 cup vinegar until smooth, and gradually add to simmering mixture. Stir until thoroughly combined, then fold in peppers or pepper mixture, and mix well.
- 4. Pour into sterilized jars and seal. Note: I've made it plain and with the optional ingredients too, and both are equally good.
- 5. Yield: 8-10 pint jars.
HOT CHILI PEPPER BUTTER
Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for.
Provided by Nyteglori
Categories < 4 Hours
Time 3h5m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Let butter soften to room temperature.
- Beat in other ingredients.
- Pack butter into molds or crocks or form balls with a melon baller.
- Chill for at least 3 hours before serving.
- Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.
Nutrition Facts : Calories 3384, Fat 371.5, SaturatedFat 234.9, Cholesterol 982.9, Sodium 66.9, Carbohydrate 24.7, Fiber 3.8, Sugar 9.8, Protein 9.1
HOT PEPPER BUTTER (MUSTARD) FOR CANNING RECIPE - (4.3/5)
Provided by cwyorkiex3
Number Of Ingredients 8
Steps:
- Seed and chop peppers. (I use a food processor to chop the peppers tiny). Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness. Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes. Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).
Tips:
- To make the butter, simply combine softened butter, chopped peppers, and seasonings in a food processor or blender until smooth.
- Use a variety of peppers to create different flavors. Some good options include jalapeños, serranos, habaneros, and cayenne peppers.
- Add other ingredients to the butter to create different flavor combinations. Some good options include garlic, herbs, spices, and citrus zest.
- Use the butter to spread on sandwiches, crackers, or bread. It can also be used as a dipping sauce for vegetables or shrimp.
- Store the butter in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Hot pepper butter is a delicious and versatile condiment that can be used in a variety of ways. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for something to add a little spice to your meal, give hot pepper butter a try.
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