Here is that recipe I mentioned earlier. I've tasted both this year's and last year's batch, and loved them both. Anne ============== Pepper Butter Recipe By: Sheila Karel Amount Measure Ingredient 1 pt yellow mustard 42 peppers chopped fine 1 c flour 1 1/2 c water 1 qt white vinegar 6 c sugar 1 tbsp salt Put mustard, peppers, vinegar, sugar and salt in a pot and bring to a boil.Cook for 20-30 minutes. Strain out all the skins and seeds and return to the pot. Make a paste of the flour and water, then whisk it into the pepper slurry. Bring to a boil to thicken. Pour into sterilized jars. (Like making jelly) Notes: This year Sheila used a combination of Carribean Red Hots, Jalapenos, and Anaheim peppers...it was orange, tasted like habs, and really hot. Last year's was greenish, not very hot, and tasted like jalepenos.