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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