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    You are in: Home / Recipes / Red Pepper Mustard Recipe
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    Red Pepper Mustard

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    FrankB's Note:

    CrazyCyndi's Hot Pepper Butter (#137562) inspired me to make a Mustard that I could use for sandwiches or possibly add cream to make it into a sauce for hot chicken, pork or veal. The result is incredible and I cannot thank CrazyCyndi enough for supplying a good recipe.

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    Ingredients:

    Yield:

    12 oz c ...

    Units: US | Metric

    Directions:

    1. 1
      Sauté the onions, red peppers, habenero pepper in the olive oil.
    2. 2
      Add the vinegar, sugar, spices and continue to sauté so the the spices sweat with the vegetables.
    3. 3
      Add the apricot nectar and frozen orange juice concentrate. Bring the mixture to a boil and simmer for 5 minutes.
    4. 4
      Mix the flour and water together carefully so that you have no lumps and pour into the bubbly peppers. Whisk until thick.
    5. 5
      Pour the hot mixture into sterilized jars, clean the top of jar and then close with the tops and rings. Process the mustard in a water bath for 10 minutes after the water boils, or 20 minutes in a steam canner.

    Ratings & Reviews:

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    Nutritional Facts for Red Pepper Mustard

    Serving Size: 1 (1843 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 491.7
     
    Calories from Fat 133
    27%
    Total Fat 14.8 g
    22%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 8.9 mg
    0%
    Total Carbohydrate 89.2 g
    29%
    Dietary Fiber 3.1 g
    12%
    Sugars 76.8 g
    307%
    Protein 2.6 g
    5%

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