It's this sweet-hot-cider-vinegar-mustard concoction that I put on everything. I would get cases of the stuff for Christmas I loved it so much. I would ration it out over the year, and it was the go-to for anything that needed a little something awesome.
The fates came together a few weeks ago when I discovered the recipe on a random canning blog. I kind of filed it in the back of my mind until I had an odd encounter with a bunch of free peppers. I then went to the website of the maker of my coveted condiment and broke down their "secret" ingredients after finding the ingredient list on Amazon. Yep, it's worth that much effort.
Between my garden, a few from Good Ol' Boy's backyard, and Cleveland's stash of peppers I got 8 pints of goodness.
Here's my version:
Hot Pepper Butter:
40 Assorted Peppers
1 Quart of Cider Vinegar
1 Quart of Mustard (I used a nice rich brown)
5 cups of sugar
1 cup of honey
1/4 cup molasses
1/3 cup of Clear-Jel
How I made it:
Seed, vein and rough chop the peppers. Give them a whirl in the blender with some of the vinegar. Combine all ingredients but the corn starch and bring to a boil. Make a paste with a little of the pepper mix and the Clear-Jel. Stir in the paste and cook until the sauce is thick. Pour into hot pint jars and water bath process for 15 minutes.
I opened my first jar today to dress up a corn and crab hash I made form some leftover corn spoon bread I made to go with chili a few days ago. Here's the sauce in action. Taste's great. I think next time I'll throw in a few more jalapeños.