Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Hot Pepper Mustard Recipe
    Lost? Site Map

    Hot Pepper Mustard

    Hot Pepper Mustard. Photo by Nif

    1/3 Photos of Hot Pepper Mustard

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Jellyqueen's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pint jars

    Units: US | Metric

    Directions:

    1. 1
      Wash peppers and place in blender with vinegar.
    2. 2
      Blend until peppers are ground fine.
    3. 3
      In a saucepan, combine pepper/vinegar combination with salt and water.
    4. 4
      Cook until peppers are tender.
    5. 5
      Strain through cheesecloth and return liquid to large boiler.
    6. 6
      In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
    7. 7
      Stir well, making a paste.
    8. 8
      Add to boiler and cook over low heat until everything is blended well.
    9. 9
      Slowly bring up to a boil, stirring constantly.
    10. 10
      It will stick if it is not stirred constantly.
    11. 11
      It will thicken as soon as it gets to a boil.
    12. 12
      Turn off and dip into prepared jars.
    13. 13
      Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
    14. 14
      I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
    15. 15
      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.
    16. 16
      Turn upright after 5 minutes and allow to cool completely before moving.

    Browse Our Top Sauces Recipes

    Ratings & Reviews:

    • on July 10, 2003

      55

      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.)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2009

      55

      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 Bratwurst-Potato Skillet Dinner 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. :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2006

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

    Advertisement

    Nutritional Facts for Hot Pepper Mustard

    Serving Size: 1 (2603 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 809.2
     
    Calories from Fat 30
    74%
    Total Fat 3.3 g
    5%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 5569.0 mg
    232%
    Total Carbohydrate 193.1 g
    64%
    Dietary Fiber 4.0 g
    16%
    Sugars 170.8 g
    683%
    Protein 6.3 g
    12%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites