Monday, November 2, 2015

Hot Pepper Mustard

This one is completely all for my husband. If you attempt this... do this all outside! The smell and acid from the peppers is really strong! We even put the Ninja outside. But it did get rave reviews from everyone.

Canned Hot Pepper Mustard
Makes 14 1/2 pint jars
40 banana peppers (we mixed in some habanero, Thai as well), stems removed
4 c. yellow mustard
5 c. sugar
1 c. honey (spray cup with olive oil to make it pour out easy)
4 c. Apple Cider vinegar
1 Tbsp salt
1 1/2 c. flour
1 c. water

1. Put peppers in processor and process until smooth.
2. Pour into large pot and stir in mustard, sugar, honey, apple cider vinegar, and salt.
3. Bring to a boil (should not stop boiling when you stir)
4. Stir together flour and water, until smooth.
5. Pour into boiling mixture.
6. Continue to boil, stirring for about 5 minutes.
7. Pour into sterile jars and seal.
8. Place in a water bath for 5 to 10 minutes.