Hot Pepper Butter (Mustard) for Canning

Just finished making a batch - made 8 full pints perfectly (5 pints & 6 1/2 pints). Used 4 cups of sugar & mixed end-of-garden peppers - red jalapeno, serrano, cayenne, red bananas & fish peppers picked today before our first frost.<br/>Whooowee - tangy, sweet & spicy all at once! Beautiful too with the red flecks in the yellow base. Thank you so much for posting this delicious recipe. DF had come down with about 2 T of a mustard based sauce with flecks of green jalapeno init - similar taste & texture - I was stumped about the thickener until I found your recipe. She couldn't get the recipe from the fellow who was selling his wife's version. Was a little concerned about the flour but with all the sugar & vinegar (& 30 reviewers who all seemed to do well) I decided to go for it. Will be putting this in Christmas baskets for those who have been nice... mighty nice. Thanks for the keeper CrazyCyndi! ****update - on my third batch since initial review 12/12/09! Crack mustard for sure & very flexible - this batch has 1/2 purchased jalapenos & the rest of my fish, cayenne, giant marconi & a few small carefully deseeded/depithed red Congo Trinidads. The green jalapenos makes the mustard yellow a bit less bright but not unattractive - especially after it is tasted. Thanks again, CrazyCyndi!****<br/><br/>Addendum - I use the peppers & seeds - 4 cups finely chopped peppers. I also start with the sugar, salt, vinegar & peppers which I bring to a simmer for 5 minutes. Then I add the mustard & the water/flour premixed slurry with an additional 1/2 cup of water. Cook until thickened & then can in sterilized hot jars as direcred. This stuff is MARVELLOUS! I am making CASES of pints because of the begging (folks actually bring their jars back to be able to get more of this stuff LOL!)! Crack mustard is right!

Oh MY! What can I say about this wonderful recipie that hasn't already been said? I took other's advice and mixed my flour with water in the mustard jar and shook it up so there were no lumps. I also added a heaping spoonfull of finely diced garlic for a little extra kick. I am NOT a fan of hot foods (I'm Norweigan) but this is a keeper. It's a nice mixture of sweet and spicy. I did reduce the sugar to 4 cups and it was just right. I look forward to putting this on burgers and it was great as a dip for pretzels. Thanks for posting. I think I've found a new favorite and will be giving some of this for gifts.<br/>Updated to say....this is the best recipe! I just made it again along with zucchini relish. I mix the two together with mayo for a fantastic tarter sauce!

Can we say Yum? I used a combo of hot banana and about 10 jalapenos w/o seeds and also used 1 cup of honey in place of one cup of sugar. Turned out deelish. Now I'm going to make a half batch with all jalapenos and use the seeds too for hubby, he likes it hot.

My Husband is going to make himself sick eating this Sweet-Hot Mustard!<br/>I used 7 red habaneros and oh, 7 or 8 of the banana peppers. I did not de-seed as we like hot stuff! OMG is this mustard good! I know for a fact this first batch will not be near enough to get the Mr. through the winter-and if he takes a jar into work he is very much on his own-LOL.<br/>This is one OUTSTANDING recipe-5 stars simply is not enough!<br/>Thank you for posting (I think)<br/>Di ;-)

We jokingly call this mustard "crack" in our house as it is so wonderfuly addictive. We've had it on sandwiches, brats, homemade pretzels and just dipped leftover turkey in it. Wear gloves and don't touch your face.