Description
This hot pepper mustard is a sweet and spicy condiment perfect for various dishes.
Ingredients
Scale
- 40 banana peppers, seeded
- 3 jalapeños, seeded (optional, for heat)
- 4 cups prepared yellow mustard
- 3 cups brown sugar
- 2 cups white sugar
- 4 cups apple cider vinegar
- 1 Tbsp salt
- 1½ cups all-purpose flour
- 1 cup cold water
Instructions
- Remove seeds from banana peppers (and jalapeños, if using). Blend in a food processor until smooth.
- Pour pepper puree into a large heavy pot. Stir in mustard, both sugars, apple cider vinegar, and salt.
- Heat over medium-high and bring to a boil that cannot be stirred down.
- In a separate bowl, whisk flour and cold water until perfectly smooth.
- Slowly pour the slurry into the boiling mixture while stirring constantly.
- Continue boiling and stirring for 5 minutes, until thickened.
- Pour hot mustard into sterile pint jars. Wipe rims, add new lids and rings.
- Process in a boiling water bath for 5–10 minutes, adjusting for altitude.
Notes
- If the mustard gets lumpy, seal the jar and shake vigorously until smooth.
- Store sealed jars in a cool, dark place. Refrigerate after opening.
- Excellent on pretzels, brats, sandwiches, and charcuterie boards.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Hot Pepper Mustard, Condiment, Spicy Mustard