HOT PEPPER SPREAD RECIPE | COOKING CHANNEL
Provided by Cooking Channel
Categories condiment
Total Time 3 hours 30 minutes
Cook Time 30 minutes
Yield Four 8-ounce jars
Number Of Ingredients 6
Steps:
- Fill a large stockpot with cold water, enough to cover your jars by 4 inches. Bring the water to a simmer and place the jars and the center lids in the water. Keep the water on a low simmer until ready to jar the jelly.
- Working in batches if necessary, puree the peppers with the vinegar in a blender until smooth, in batches, if necessary. Pour the puree into a large saucepan with the salt, brown sugar and mustard. Cook on low, stirring occasionally, until the mixture begins to simmer, about 15 minutes.
- In a bowl, whisk the flour with 2 cups warm water. Stir the flour mixture into the pepper mixture, breaking up any lumps. Bring the mixture to a boil and cook until thickened, 3 to 4 minutes; remove from the heat.
- Remove the jars from the simmering water using the canning tongs and dry them off using a clean towel. Using a wide-mouth funnel, ladle the jelly into each jar, leaving 1/4 inch of space at the top. Wipe the rim of the jar with a clean, wet cloth to remove any residue or stickiness. Remove the center lid from the water using the magnetic lid holder and place the lid on top of the jar. Put the screw bands on the jars, and tighten. Repeat with the remaining jars.
- Place the jars back into the large stockpot and fill with cold water. Bring the water to a boil and cook for 15 to 20 minutes. Remove the jars from the water and let cool completely to room temperature, 2 to 3 hours. You will hear a pop from the lid letting you know that each jar has been sealed.
- Serve as a sandwich spread or dip for pretzels.
GRANDMOTHER B’S HOT PEPPER SPREAD | JUST A PINCH RECIPES
This is a recipe that I can remember my grandmother on my dad’s side making, I think it was handed down from her mother. She always had this in her pantry down in the basement. I tried to divide this in half, but it looses something so I only make this when I know I’ll be sharing this with my family and friends. Funny story I use to tell everyone I hated mustard, never realized that this was a mustard based spread. Times were hard back then but we always had wonderful and homemade things to eat. I am so glad this was passed down through the family. The amounts are her original amounts.
Provided by Irisa Raina 9 @Irisa
Categories Dips
Prep Time 35 minutes
Cook Time 40 minutes
Yield 10
Number Of Ingredients 9
Steps:
- Chop peppers, and put in a big pot add the mustard, vinegar, salt & sugar…bring to boil, cook for about 30 minutes, stirring occasionally Make past out of water and flour cook in a separate small pot till raw taste is gone usually 5 minutes.
- Add to mixture cook 5 more minutes.
- Place in jars and can as usual, doing a water bath.
- I get my love of peppers from my dad's side of the family...:-))))))
More about "hot pepper spread for sandwich recipes"
GRANDMOTHER B’S HOT PEPPER SPREAD | JUST A PINCH RECIPES
This is a recipe that I can remember my grandmother on my dad’s side making, I think it was handed down from her mother. She always had this in her pantry down in the basement. I tried to divide this in half, but it looses something so I only make this when I know I’ll be sharing this with my family and friends. Funny story I use to tell everyone I hated mustard, never realized that this was a mustard based spread. Times were hard back then but we always had wonderful and homemade things to eat. I am so glad this was passed down through the family. The amounts are her original amounts.
From justapinch.com
Reviews 5
Category Dips
From justapinch.com
Reviews 5
Category Dips
- I get my love of peppers from my dad's side of the family...:-))))))
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Calories 23 calories per serving
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