Hot Pepper Butter - cooking recipe

Ingredients

36 hot peppers
1 qt. mustard
1 qt. white vinegar
1 tsp. salt
6 c. sugar
1 1/2 c. flour
1 1/4 c. cold water

Preparation

Puree 1/3 peppers and vinegar at a time in a blender.
Add salt, sugar and mustard to puree mixture and bring to boil.
Boil for 5 minutes, stirring frequently.
Mix flour and water to a paste mixture and add to mixture while it is at a boil.
To make hotter, add hot pepper seeds.
The more seeds the hotter it is. Put in sterilized canning jars and seal.
Makes 8 to 10 pints.