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Showing 1-5 of 5
By Lucky Clover
on September 22, 2014
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 03, 2006
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 31, 2005
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 16, 2005
on September 07, 2004
Serving Size: 1 (2258 g)
Servings Per Recipe: 1
The following items or measurements are not included: