Hot Pepper Mustard Butter
Thanks to the thickener Clear Jel (available online), this unusual sandwich spread has a luscious, creamy consistency. If you want a milder taste, use 4 ounces hot peppers and 4 ounces mild peppers. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.
Ingredients
Directions
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Remove stems from peppers. Place peppers in a food processor; cover and process until ground.
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In a 4-quart pot, combine the ground banana peppers, mustard, vinegar, sugar and salt. Bring to a full rolling boil over high heat, stirring occasionally.
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In a small bowl whisk together water and Clear Jel until no lumps remain. Stir into boiling pepper mixture. Return to a full rolling boil, stirring constantly. Cook for 1 minute. Ladle hot mixture into hot, sterilized 4-ounce canning jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks until set.
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Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.