Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

This came from a friend in West Virginia. It's very good for dipping vegetables or on crackers.

Ingredients Nutrition

Directions

  1. Seed, devein and grind peppers.
  2. Cover with vinegar, salt and water.
  3. Bring to a boil and simmer while you get the rest of the ingredients ready.
  4. Mix sugar, flour, dry mustard and yellow mustard.
  5. Add to pepper mixture.
  6. Stir well and cook until thick and bubbly.
  7. Fill jars, put on lids and turn upside down for 5 minutes then turn them right-side up and let them seal.
Most Helpful

5 5

Awesome mustard! I cut the salt in half and blended a mixture of banana peppers, jalapeños, and cayennes in my food processor. After mixing everything together in the pot I used my immersion blender for a smoother consistency. I cooked it for about 8-10 minutes, stirring constantly, to get it to the desired thickness. Then, I processed the jars in a hot water bath for 10 minutes. Great stuff! I may try cutting the sugar down a little next time.

5 5

Where are the 10 stars when you need them??? I've been buying hot pepper mustard at a local gourmet store for $6 per half pint,this recipe produced the same delicious results for MUCH less! Great on hot dogs, pretzels, crackers, and chicken nuggets. Thanks for sharing!

5 5

Just what I have been looking for!! Excellant!! A friend gave us lots of hot peppers...so I thought I would give it a try. SO sO YUMMY! I love this on ham, hotdogs, baked chicken, baked fish, and I can't wait to try a dab in my homemade BBQ sauce. Thank you so much! And the best part is I am from West Virginia...so the recipe has made it back home.LOLOL.