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Hot Pepper Mustard

Hot Pepper Mustard

  • Prep

    35 m
  • Cook

    15 m
  • Ready In

    50 m
peachypie

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 {{adjustedServings}} servings

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Original recipe yields 144 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 50 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 11.4g
  • 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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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

kross
81

kross

8/6/2009

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
40

GKERHIN

8/19/2008

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

camprunfarm
35

camprunfarm

9/15/2010

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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