Daybreak 08/12/2010: Chef Yancy's Hot Pepper Butter


1/2 bushel wax peppers sliced and de-seeded
1 quart vinegar
1 quart yellow mustard
3 lbs. brown sugar
1 tbs. salt


Mix all ingredients together. Cook over medium high heat for 15 minutes. Stir constantly. Add mixture to hot mason jars and add lid. Seal and store in cool place. Lasts for 12 months. Enjoy! Chef Yancy
TheNewsCenter One Television Plaza Parkersburg, WV. 26101 304-485-4588
Copyright © 2002-2015 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.