"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." — peachypie
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banana peppers (5 inches long), stems removed
prepared yellow mustard
apple cider vinegar
1 1/2 cups
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.
I have made this a couple of times and along the way adjusted the sugars to my own taste. My friends & family beg for more when their jar is empty !! The only thing I do differently is I let the mixture cool before adding the flour/water mixture and then heat it back up to thicken. I did this because I could not keep it from lumping when the mixture was at it's hottest. My way comes at smooth as can be !!!
Very tasty! Followed the recipe exactly. Yields 16 8oz. jelly jars.
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.
Exactly what I was looking for, it is a hit! The only thing I did different is 1c of flour instead of 1 1/2. Great recipe thanks!
This recipe was just what I was looking for! I followed the instructions exactly and it turned out wonderful! The only problem I had was stirring in the flour mixture. It turned into a bunch of clumps. I waited till the recipe cooled a little and then using a whisk, the clumps disappeared. Great recipe! I plan on handing jars out at Christmas time for teachers with bag of pretzels!
This stuff is awesome! I think the recipe could be written better though which is why I rated it 4 stars. Tips for people using this recipe--as mentioned, it yields 16 - 8oz jars. Don't worry about chopping up the peppers too much in the food processor, they cook down. I added one jalapeno and kept the seeds in to make it spicier. I put the water/flour mix in a quart jar and shook it up, that worked well and I didn't have any trouble with chunks that way. Had to get it out with a small rubber scrapper though as it does get thick! Otherwise recipe was great!
DH and I are competing cooks, so when he tasted this after I made it and said, "It's delicious" I was ecstatic. It was my first time so I did cut the recipe in half and used 16 banana peppers with 4 jalapeno, leaving in some of the ribs for heat. I also used 2 cups of white sugar with 1/2 cup brown. Instead of just dumping in the flour/water mixture, I tempered it a little with the boiling mustard and it worked just fine. My yield was only 4 and about a quarter pints, but for the first attempt (and definitely not the last) I was very pleased! Thanks so much for the recipe - I wish I could give it more than 5 stars.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Pepper Mustard
Serving Size: 1/144 of a recipe
Servings Per Recipe: 144
Amount Per Serving
Calories from Fat: 3
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