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Listener Recipe

Mom’s Hot Pepper Mustard

Hot Mustard (yields 7-8 pints)


38 Hot banana peppers, seeds removed and roughly chopped

1 Jalapeño pepper, seeds removed

1 Cherry bomb pepper, seeds removed

2 Serrano peppers, seeds removed

2 Yellow onions, peeled and roughly chopped

32 ounces Prepared yellow mustard

32 ounces Apple cider vinegar

3 1/2 cups Sugar

1 1/2 cups Brown sugar

1/2 cup Flour


Add all peppers and onions to a food processor or blender, and process to a rough paste.


Add all ingredients, minus the flour, to a large stock pot placed over medium high heat. Bring mixture to a boil, and boil hard for about 20 minutes.


Ina separate bowl, whisk flour with 1 cup of cold water until smooth. Add flour mixture to the boiling pot and boil 5-10 minutes more.


Pressure can as appropriate, in pint canning jars. Alternatively, cool and store in the fridge. Enjoy!




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