The Best Hot Pepper Mustard!!!

Описание: Have a lot of banana peppers and don’t know what to do with them?? This is a easy recipe and can be changed to suit your heat level you like by swapping out the varieties of peppers. I used half hot Hungarian and half Santa Fe because that’s what I had in the garden. Use all sweet banana for sweet mustard or try mixing some habanero or something to make a real hot mustard. Here’s my recipe I use to make my hot pepper mustard and there is a screen shot at the end of the video.

Hot Pepper Mustard
 
Ingredients:
36 Hot Hungarian Peppers
5 Large Onions
5 Cups Sugar
32ozs. White Vinegar
32ozs. Yellow Mustard
2 Cloves Garlic(minced)
Thickening:
1 ½ Cups Flour
2 Cups Water
 
Instructions:
1. Cut the tops off of peppers and split down the middle. Remove seeds and discard seeds and tops. Peel and quarter onions so they will fit in a food processor. Run peppers and onions through food processor until chopped fine.
2. In a large pot, Heat vinegar and sugar until dissolved. Add mustard and salt and stir. Add peppers, onions and garlic. Heat until almost boiling. While mixture is heating, mix up 2 cups water and 1 ½ cups flour and set aside. This will be used as a thickener.
3. When the pepper mixture is almost boiling, add the thickening mixture to the pepper mixture slowly while stirring so it doesn’t scorch. Continue to stir for a couple minutes it will thicken very fast. Turn off heat.
4. Pour into jars and water bath for 10 minutes or use freezer containers and freeze.
Tips:
• For a sweet mustard use sweet banana peppers instead of Hungarian and add another cup of sugar.
• Mix in a couple of red bell peppers for color if you want.
• Try using different hot peppers for different heat levels. Sometimes I throw a few Santa Fe peppers in mine if I don’t have enough Hungarian ready
• This recipe make about 10 pints

0:00 Intro
2:40 Chopping Peppers
3:55 Processing Peppers and Onions
8:20 Making Mustard
16:12 Canning
19:23 Taste Test and Recipe