This year, I’ll be giving a lot of different homemade goodies as gifts. One my favorites is this hot pepper mustard. It’s spicy–so not for the faint of heart (or mouth)–but it’ll perk you up on a cold day and certainly clear out your sinuses! We had family over last night for dinner and ate it with crackers and chips but it would be good on bread, a sandwich, a hot dog, a corn dog, well . . . you get the picture–anywhere you might use regular ol’ mustard. But I also think it pairs well with cream cheese–and that tones down the heat for us regular folks who don’t like having our heads blown off by jalapenos! If you have a glut of peppers, like we did this year, or if you have access to good peppers, make a few jars of this–it’s good. And it’ll surprise your friends!
Hot Pepper Mustard, makes about 6 to 7 pints
40 jalapenos (mix of color–or a combination of hot peppers in mixed colors
2 cups yellow mustard (I used French’s)
4 cups apple cider vinegar
6 cups sugar
1 T salt
1 cup flour
1 1/2 cups water
take 35 medium sized (2 to 3 inch) jalapenos and grind them in a food processor until medium ground. Place into a large pan and add the mustard, vinegar, sugar, and salt. Bring to a boil and then reduce heat to a simmer.
Combine the flour and water in a bowl to make a paste and then stir the paste into the pepper mixture. Bring to a boil once more and cook for 5 minutes, stirring constantly. Put into sterilized pint jars and seal.
I sealed mine in a water bath but I think you could get away with just screwing on the lids and refrigerating the mustard. My guess is it will keep easily in the fridge for 3 to 6 months. If you want to use the water-bath canning method like I did, see these instructions for how it’s done.
And just so you know, this was REALLY runny when I put it into the jars. I thought, “man, this is never going to work.” But then after I brought them out of the water bath and they sat for 24 hours, they firmed right up on their own. Just like regular mustard. So never fear, even if it doesn’t work out perfectly, it’ll still be delicious!
And here are some fun blogs on canning: