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
Make and share this Hot Pepper Butter recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 40m
Yield 6 cups
Number Of Ingredients 6
Steps:
- 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 (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.
- NOTE: 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.
Nutrition Facts : Calories 804.9, Fat 6.6, SaturatedFat 0.4, Sodium 1906.9, Carbohydrate 177, Fiber 15.3, Sugar 143.4, Protein 13.3
HOT PEPPER BUTTER
This pepper butter is delicious! Use it as a dip with pretzels or crackers - pour it over cream cheese and use as an appetizer or as a spread on your favorite sandwich. Whichever way you choose to use it - it's YUMMY!!!!!
Provided by KimmieOH
Categories Low Protein
Time 45m
Yield 6-8 Pint Jars, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Grind Peppers with seeds in a food processor (do not drain the juice) Mix the ground peppers with the rest of the ingredients, bring to a boil. Turn off heat. In a shaker container mix 3/4°C Flour to 1 Cup water - Stir into mixture. Fill jars and seal!
- WARNING - WHEN CLEANING THE PEPPERS OR EVEN WORKING WITH THE PEPPERS WEAR GLOVES - THE PEPPER BURN LASTS A LONG TIME!
- I usually get 6 - 8 pint jars out of a batch.
Nutrition Facts : Calories 415.4, Fat 1.9, SaturatedFat 0.1, Sodium 527.5, Carbohydrate 97.5, Fiber 8.5, Sugar 88.5, Protein 4.8
HOT CHILI PEPPER BUTTER
I have not done this. I am just posting for those that might like to use it for spicy BBQ'd meats. This would work good while marinating meats. Pol Martin Cookbook
Provided by daisygrl64
Categories Low Protein
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- place all ingredients in bowl of food processor, blend until well mixed.
- tranfer butter to large sheet of aluminum foil. shape butter into cylindrical tube and roll in foil. twist ends shut and store in freezer.
- Note:.
- this butter will keep for 3 months in freezer. each time you wish to use some butter, simply open package, and cut off appropriate number of slices.
- always roll tightly in foil and twist ends shut.
Nutrition Facts : Calories 211.3, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 4.3, Carbohydrate 2.2, Fiber 0.5, Sugar 0.6, Protein 0.6
CHILI BUTTER
This spicy butter will instantly give your steak a delicious Southwestern slant. Also try it with your favorite grilled potatoes.
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving. Serve with steak.
Nutrition Facts : Calories 103 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 102mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
DRIED CHILE PEPPER BUTTER
Use any dried peppers to make this colorful and piquant butter.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes two 8 1/2-by-1 1/2-inch logs
Number Of Ingredients 2
Steps:
- Break apart dried pepper, and remove seeds and stem. Transfer pepper to a spice grinder or a mortar and pestle, and grind to a fine powder. There should be 2 tablespoons powder.
- Place butter in a medium bowl. Use a rubber spatula to smooth butter into a paste. Stir in ground chile pepper until evenly distributed. Divide evenly between two pieces of parchment paper. Wrap in the parchment, forming an even cylinder; tie ends, and label. Transfer to the refrigerator to chill. To use, unwrap paper, and slice off pieces of butter. Will keep refrigerated 2 weeks or frozen up to 1 month.
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