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Hot Pepper Mustard

Hot Pepper Mustard


"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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50 m servings 50 cals
Serving size has been adjusted!
Original recipe yields 144 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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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Read all reviews 75
  1. 81 Ratings

Most helpful positive review

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 b...

Most helpful critical review

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 th...

Most helpful
Most positive
Least positive

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 b...

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 stir...

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 ...

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 ...

My friend and I made 3 (1/2 batches) of this recipe, with modifications to the last 2 just to experiment. All are wonderful but the favorite hands down was our 3rd half batch. Here are our modif...

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 wi...

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!

Found a great price on banana peppers at a local produce market, so I decided to give this a try and use as give-aways to friends and family. As recommended by another reviewer, I added a coup...

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