Prep 10 mins
Cook 30 mins
This is my version of a recipe that was in the cookbook I received from my cookbook swap partner, Aunt Paula. It is hot, spicy and sweet. I hope you enjoy as much as I do. I am going to use a good bit of this in gift baskets with a bag of pretzels.
- 5 habanero peppers (you can change up the number of peppers to suit your taste) or 5 bell peppers, of you choice (you can change up the number of peppers to suit your taste)
- 1 1⁄2 cups vinegar
- 1⁄4 cup salt
- 1 1⁄2 cups water
- 5 cups sugar
- 1 cup flour
- 1 tablespoon turmeric
- 1 tablespoon dry mustard
- 1 (16 ounce) jarplain mustard
- Wash peppers and place in blender with vinegar.
- Blend until peppers are ground fine.
- In a saucepan, combine pepper/vinegar combination with salt and water.
- Cook until peppers are tender.
- Strain through cheesecloth and return liquid to large boiler.
- In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
- Stir well, making a paste.
- Add to boiler and cook over low heat until everything is blended well.
- Slowly bring up to a boil, stirring constantly.
- It will stick if it is not stirred constantly.
- It will thicken as soon as it gets to a boil.
- Turn off and dip into prepared jars.
- Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
- I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
- Many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.
- Turn upright after 5 minutes and allow to cool completely before moving.
Excellant. A wonderful balance of heat, sweetness and spice. I have never made mustard before, so I made 1/4 of the recipe. I used 1 jalapeno (we are gringos from New England with weak stomachs). After tasting the mixture, I decided to add the cooked jalapeno pieces. At first, I was surprised by shiny color and sticky texture until I remembered a gourmet mustard I had received as part of a gift basket. I am going to make this for Xmas gifts, the unique flavor and texture makes this mustard very special. (One note of caution - slowly bring the mixture to a boil then remove the pan from the heat or it will be too thick.)
Although I didn't make this myself, JQ was kind enough to send me a jar at Christmas time. I used this to go with my recipe #193905 and just absolutely loved it. I can't wait to make my own batch up soon. I'll want to keep this handy. JQ thanks so much for such a wonderful gift. UPDATE: I made my own batch today getting 8 1/2 pint jars. I chouldn't find habanero peppers so used six jalapeno peppers from the garden, seeding all but 2 of them. Perfect heat element for us. Again thanks so much JQ. :)
I made this a couple of weeks ago and it was a HUGE hit. I have already had to make more as my BF eats this on everything. I did use Splenda instead of sugar and cut the flour in half. I didn't strain the habaneros, just used a hand-held blender on them. I used seeds and all. Great recipe.