Hot Pepper Butter
I purchased a condiment at an Amish farmer's market between New Wilmington and Volant yesterday. I love the tast - sort of mustardy but with the hot pepper kick. It is a thick mixture with a yellow mustard color. Would anyone have a clue as to the ingredients for this butter? I assume that it will have to be cooked down but I can't figure out what give it the thicker consistency. Any suggestions?
251 Enola St, Enola, PA 17025
I was really intrigued by this, as I've heard of the hot pepper "butter" of the Amish but never actually tried it - apple butter is all the rage for most local palates. I thought it would be worthwhile to pursue a recipe online and have found that many are a bit daunting to create. Nevertheless, it might be a fun challenge at the very least. Several variations exist, but this seems to be the gist of it:
42 hot peppers
1 pint of yellow mustard
1 quart of vinegar
6 cups of sugar
1 tablespoon of salt
1 cup flour
1 1 /2 cups water
Grind hot peppers, add mustard, vinegar, sugar, and salt and bring to a boil. Make a paste with flour and water and add to boiling mixture and cook five minutes. Pour into pint jars and seal. Makes 7 pints.
Not the most specific recipe - the "hot peppers" used by the Amish are almost certainly banana peppers (which are quite mild in my opinion). Some recipes specify cider vinegar, others seem to imply plain old white vinegar. I'm sure you can put your own spin on it by using a prepared mustard of your preference, although another almost identical recipe I found suggested using a quart of mustard rather than a pint. Depends on how mustardy you want it I suppose.
I'm sure you could half all the ingredients in order to make a bit less and is probably amazing as a pretzel dip. Let us know if you give it a try - I might try it out myself, if I can get my hands on that many peppers.
Many thanks, Effington. I did check the internet after posting my question and all the recipes seem to be like the one you copied. I think what surprised me is that they name it a hot pepper recipe, but they use banana peppers that I don't see as being very hot. There also are red flecks in the jar I have and I suspect that they may be from a hot red pepper. I think I'll check out the local farm market here in the Pittsburgh area and ask about the varieties of peppers I've seen there to find a medium hot pepper. I enjoy trying new recipes, particularly when I've had an opportunity to taste them before I make them.
re: cookie hound
Yes! Banana peppers are boring, and I think that you can probably use literally any pepper - there are a lot more varieties of this recipe under "hot pepper mustard" and the like. I think it's a PA Dutch thing to call it "butter." I suspect cherry, fresno, New Mexico or Anaheims would be great in this - along with jalapenos and serranos.
re: cookie hound
I'm sure you can get jalapenos and serranos fairly easily in most supermarkets. Poblanos, anaheims, cubanelles and even habaneros are become more common. All are typically much hotter than banana peppers, although heat levels can vary considerably among individual peppers.
I have heard of spicy bell peppers due to cross pollination with spicier varieties, so I guess anything could happen.