Hot Pepper Mustard

Hot Pepper Mustard

52 Reviews 3 Pics
  • Prep

    35 m
  • Cook

    15 m
  • Ready In

    50 m
peachypie
Recipe by  peachypie

“A sweet and tangy pepper mustard that is delicious on hot dogs, pretzels and lots more. A great way to use up an abundance of hot banana-type peppers grown in the garden.”

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Ingredients

Adjust Servings

Original recipe yields 9 pints

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Directions

  1. Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
  2. Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.

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Reviews (52)

Rate This Recipe
kross
78

kross

This is a great recipe, but I thought I would try a little variation. I used the ingredients submitted except I added a red bell pepper for added color. I used 3 cups of white sugar and two of brown sugar. I added a whole bulb of garlic. I also wanted to add just a little heat so I put in ten jalapeno peppers, five with seeds and five without. I think the final mustard turn out perfect with a little heat but not a lot.

GKERHIN
36

GKERHIN

Very tasty! Followed the recipe exactly. Yields 16 8oz. jelly jars.

camprunfarm
35

camprunfarm

Delicious. If you are a beginner, make a half recipe the first time. To avoid lumps, use warm water to stir into the flour, and also add some of the hot liquid to the flour mixture before stirring into the mustard mixture. I use sweet banana peppers for the most part, with only a few hot thrown in...we like it low heat mixed with sweet.

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Nutrition

Amount Per Serving (144 total)

  • Calories
  • 50 cal
  • 3%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 11.4 g
  • 4%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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