READY IN 50 mins

Hot Pepper Mustard

Read Reviews (46)

"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

Directions

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.
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.

Kitchen-Friendly View

PREP 35 mins
COOK 15 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 06, 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.

—kross

See full review »

Most Helpful Critical Review

Aug 24, 2012

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 !!!

—ale1

See full review »

50 Ratings

Aug 19, 2008

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

—GKERHIN

See full review »

Sep 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.

—camprunfarm

See full review »

Aug 24, 2009

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!

—yummytummy

See full review »

Sep 27, 2008

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!

—Sheri

See full review »

Jul 30, 2010

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!

—Ashley

See full review »

Sep 04, 2011

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.

—Cindy

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Hot Jalapeno Mustard

Malbec Inferno Hot Pepper Jelly

Hot Pepper Jelly

Hot Pepper Jelly

Hot Pepper Sauce - A Trinidadian Staple

Traditional Muhammara (Syrian Hot Pepper Dip)

Hot Spinach Red Pepper Dip

Hot Feta, Artichoke and Roasted Red Pepper Dip

Pickled Pepper and Onion Relish

Spicy Barbados Pepper Sauce

Nutrition

Calories
50 kcal
3%

Carbohydrates
11.4 g
4%

Cholesterol
0 mg
0%

Fat
0.4 g
< 1%

Fiber
1 g
4%

Protein
0.8 g
2%

Sodium
130 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hot Pepper Mustard

Serving Size: 1/144 of a recipe
Servings Per Recipe: 144
Amount Per Serving
Calories: 50
Calories from Fat: 3

% Daily Value *
Total Fat 0.4g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 130mg 5 %
Potassium 71mg 2 %
Total Carbohydrates 11.4g 4 %
Dietary Fiber 1g 4 %
Protein 0.8g 2 %
Sugars 9.4g
Vitamin A 2 %
Vitamin C 29 %
Calcium < 1 %
Iron 3 %
Thiamin 3 %
Niacin 3 %
Vitamin B6 5 %
Magnesium 3 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.