Pepper Butter

I have THE BEST memories of this spread. My best friend’s mom in high school would make this. I still have that same best friend!

The trick to making this is to use gloves or bags over your hands so it does not burn your skin. The seeds are hot and covering your hands will protect them while cutting such a large quantity.

INGREDIENTS:
4 cups vinegar, divided
1 quart french mustard
40 yellow peppers deseeded
1 tbsp salt
1.5 cups flour
3/4 cup water

DIRECTIONS:

Gather peppers. Clean and remove seeds then place into blender to blend thoroughly.

Once blended, place into a pot and bring to a boil. Add 3 cups vinegar, french mustard, and salt.

In a separate bowl, mix flour, water, and remaining 1 cup vinegar. Add to mustard/pepper mixture and stir well to combine.

Add 6 cups of sugar (I’m not going to try to find a healthy substitution. This recipe is nostalgic and we just roll with it with blinders on!). Continue to stir until boiling.

While waiting for the relish to boil, bring a separate pot of water to boil and place in rings and seals to prepare for canning.

Once boiling, pull relish from heat and pour into pint sized jars. Top with hot rings and seals that have been boiling.

Cold pack or steam can for 10 min.