Recipe by David Wright
Can't believe I didn't find a recipe for this here. Great condiment for chicken or pork. I use it as I would a BBQ sauce. Cook onto chicken or pork the last few minutes of grilling. It's also great on hot dogs and sandwiches. You may seed some of the peppers to cut down on the heat. Everyone I have given this too is hooked!
Top Review by Teresa Vandiver
What a great recipe ... not hard to make and very tasty ... made it last night and saved some for my husband to try as he likes spiced mustard on cheeses ... he loved it. It is going to be great on so many things ... eggrolls, sandwiches, and even just as a dip on crackers or veggies ... a great way to use some of the abundance of bannana peppers we have ... yummy ...thanks for posting it.
- 5 lbs banana peppers, enough to yield a quart and a cup of puree
- 1 quart mustard
- 1 quart vinegar
- 6 cups sugar
- 1 1⁄2 cups flour
- 2 cups water
Directions See How It's Made
- Puree about 5 pounds of banana peppers in a food processor.
- Again to yield 1 quart and a cup of the final product.
- Add mustard, vinegar, and sugar to a stockpot.
- Cook over medium heat until dissolved.
- Add the pepper puree, bring to a boil.
- Meanwhile, add 1 1/2 cups of flour to 2 cups of water.
- Whisk until dissolved-- no lumps.
- Add to boiling pepper, vinegar, mustard, sugar mixture.
- Return to a boil.
- Can as suggested by manufacturer.