Tim talked about his awesome pepper butter all the time. It sounded good but I never got to have any and never found some to buy down here in Phoenix. After relocating to Wyoming, Tim found some pepper butter made locally and sent me a jar so I could try it out. My wife and I instantly fell in love with the sweet, spicy stuff and put it on everything. When we polished off the jar my wife insisted I learn to make it at home so we would never run out again.
This stuff is ridiculously addictive.
Even if you aren’t a big fan of mustard, this spicy pepper butter is irresistible. It goes great on eggs, chili, or sandwiches and serves as as a spicy dip for bread, tortillas or chips and pretzels. It is THE condiment to replace all condiments…and it’s really pretty easy to make.
Spicy Pepper Butter
- 2-4 cups of finely diced fire roasted peppers of choice*
- 16 oz prepared yellow mustard
- 16 oz organic cider vinegar
- 2-3 cups granulated sugar
- 1/2 to 2/3 cup all-purpose flour
- 3/4 cup filtered water
- 1/2 tsp kosher salt
*Quantity of peppers is highly dependent on what peppers you use and how hot you want your pepper butter. For mine, I use (1) large red bell pepper, (3) large jalapeno, (3) Fresno peppers and (16) small red sweet peppers. Mine has some decent heat but is not overly spicy. Experiment with peppers to get your heat right. If you like a really spicy sauce, work in some habanero or serrano peppers.
- Halve and seed peppers. Place in a roasting basket and cook over flame until skins start to char slightly. If roasting in the oven, spread on baking sheet and bake at 350 for 15-20 minutes.
- Finely chop roasted peppers, use a food processor for this if you can.
- Mix vinegar, sugar, salt and mustard in a large pot over medium-high heat.
- Meanwhile, in a small bowl, mix flour and water into a smooth slurry and add to pot.
- Bring mixture to a boil and let boil for 5 minutes or so (the longer you cook, the thicker your sauce will be).
- Pour or ladle into hot, sterilized jars and cap. If you plan to use right away, just let it cool and then refrigerate. If storing, process in hot water bath for 10-15 minutes.
Make it Your Own
Obviously enough, the peppers are the biggest factor in changing the flavor and spice of this recipe. Use what you have, or what you can get easily at first and then start adjusting the recipe for your tastes. I am partial to Fresno peppers for their heat and flavor but I can’t always get them. Jalapenos are great, but but can create a very one-note flavor. I like to use a variety of peppers unless I’m using a seasonal harvest like Hatch Chiles or Shishito peppers. You can also make this without roasting the peppers first, but I believe roasting intensifies the flavors of the peppers and makes for a better product.
Adjusting the sugar content is also about personal tastes. I only used 2 cups in my batch and it is plenty sweet enough for me. I would recommend using 2 cups or less at first and then adjusting to taste once it starts boiling.