Hot Pepper Butter

Hot Pepper Butter

42 hot peppers
2 cups prepared yellow mustard
1 quart vinegar
6 cups sugar
1 tablespoon salt
1 cup flour
1 1/2 cups water

1. Grind hot peppers. Place in a large pot.
2. Add mustard, vinegar, sugar and salt.
3. Over medium heat, bring the mixture to a boil, lowering heat.
4. Combine flour and water to make a paste. (Make sure paste is NOT lumpy.) Add to the pepper mixture and bring to a boil.
5. Cook 5 minutes, stirring constantly so it doesn't stick to the bottom of the pot.
6. Pour into sterilized pint jars and seal. Makes 7 pints.

Can be added to two 8 ox blocks of cream cheese for a great dip.