Shakin & Bakin Foodie Blog

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A few weeks ago we harvested the rest of our peppers from our backyard garden and I needed to figure out how to preserve them for the winter season. We had a lot of banana peppers that were ripe so we found this great recipe for canning homemade hot pepper butter.

Once you have it prepared and canned...it will keep for up to 1 year. This hot pepper butter is great as a condiment on hot dogs, hamburgers, roast beef sandwiches or use it as an appetizer with your favorite dippers.

Spicy Hot Pepper Butter Recipe


3 dozen banana peppers, finely chopped, seeds removed
1/4 cup + 1 tsp. salt
1 1/4 cups vinegar
1/2 cups water
4 3/4 cups granulated sugar
1 cup all-purpose flour
6 oz. jar yellow mustard
6 oz. jar Dijon mustard
1/2 tsp. ground chili powder


Chop peppers into very small pieces and place them into a large stock pot. Pour the salt, vinegar and water over the top, stir. Turn temperature on the stove to medium, cover and let simmer.

In a medium sized bowl combine together the granulated sugar, all-purpose flour, mustard's and ground chili powder. Slowly stir this mixture into the simmering pepper mixture and simmer over medium to high heat for 5 to 8 minutes. It should be a light boil. Remove from heat.

Spoon mixture into clean glass mason jars, filling to within 1" from the top of the jar. Place seal and rings on top. Turn jars upside down and let them cool. Once cool, double check each jar to make sure it sealed properly.