Sweet Heat

This recipe was called "pepper butter" but I have a hard time seeing it as that. I prefer to call it pepper mustard. It is good on so many things; pretzels, pork, hamburgers, brats...you name it. Oh, I even had a little with fish one night. It called for all jalapenos [42], but I used part jalapeno and part anaheim. I think it made a perfect balance. I want heat but not to where you can't taste anything because of it.

I need to make another batch because most of these will be gifts between now and Christmas. One batch makes about 17 half pints.