Hot Pepper Mustard recipe

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Ingredients

40 banana peppers (5 inches long), stems removed
4 cups prepared yellow mustard
5 cups white sugar
1 cup honey
4 cups apple cider vinegar
1 tablespoon salt
1 ½ cups all-purpose flour
1 cup water

Nutrition Info

50.4 calories
carbohydrate: 11.4 g
cholesterol: : -
fat: 0.4 g
fiber: 1 g
protein: 0.8 g
saturatedFat: : -
servingSize: -
sodium: 130.5 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

9 pints

Recipe Note

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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