Hot Pepper Butter
Transform your condiments game with this irresistible Hot Pepper Butter — a creamy, sweet, and mildly spicy spread that'll elevate everything from sandwiches to grilled meats. Crafted with tangy banana peppers, yellow mustard, and a touch of vinegar, this luscious condiment achieves its velvety texture with a flour-based thickening technique and a final swirl of butter for richness. The optional crushed red pepper flakes let you customize the heat level to suit your taste. Perfect for spreading, dipping, or as a flavorful marinade, this easy-to-make pepper butter is a pantry essential that stores well and shines at every meal. Whether you're canning for long-term use or enjoying fresh from the fridge, this recipe is a must-try for spice lovers and home chefs alike.
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Recipe Information
Ingredients
- 3 cups Banana peppers (seeded and chopped)
- 2.5 cups Sugar
- 2 cups Yellow mustard
- 1 cup White vinegar
- 5 tablespoons Flour
- 0.5 cup Water
- 1 teaspoon Salt
- 0.5 cup Butter (unsalted)
- 1 teaspoon Crushed red pepper flakes (optional for extra spice)
Instructions
1. Prepare your work area by sterilizing jars if you plan to store the hot pepper butter for longer periods.
2. Place the banana peppers, sugar, yellow mustard, vinegar, and salt in a large pot and mix well.
3. Set the pot on medium heat and bring the mixture to a gentle boil, stirring occasionally to ensure the sugar dissolves and the flavors meld together.
4. While the mixture heats, in a small bowl whisk together the flour and water to create a smooth slurry. This will act as a thickening agent for the butter.
5. Once the pepper mixture begins to bubble, lower the heat to medium-low and slowly whisk in the flour slurry. Stir continuously to prevent lumps from forming.
6. Continue cooking the mixture for about 5-7 minutes until it thickens to a creamy, spreadable consistency. Stir often to avoid burning at the bottom of the pot.
7. Remove the pot from heat and stir in the butter until fully melted and incorporated. If you prefer more heat, add crushed red pepper flakes at this stage and mix well.
8. Allow the mixture to cool slightly before transferring it to jars or airtight containers.
9. If canning, process the jars in a hot water bath for 10-15 minutes to ensure proper sealing and long-term storage. Otherwise, let the jars cool completely at room temperature and refrigerate.
Nutrition Facts
Calories |
4906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.1 g | 281% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 35310 mg | 1535% | |
| Total Carbohydrate | 735.2 g | 267% | |
| Dietary Fiber | 129.5 g | 462% | |
| Total Sugars | 511.0 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1913 mg | 147% | |
| Iron | 64.6 mg | 359% | |
| Potassium | 5598 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
