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

Ingredients

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

Directions

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
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