Hot Mustard

Can't believe I didn't find a recipe for this here. Great condiment for chicken or pork. I use it as I would a BBQ sauce. Cook onto chicken or pork the last few minutes of grilling. It's also great on hot dogs and sandwiches. You may seed some of the peppers to cut down on the heat. Everyone I have given this too is hooked!

• Ready In: 40 mins
• Yields: 12 pint jars

Ingredients

• 5  lbs banana peppers, enough to yield a quart and a cup of puree
• 1  quart mustard
• 1  quart vinegar
• 6  cups sugar
• 1 1⁄2 cups flour
• 2  cups water

Directions

1. Puree about 5 pounds of banana peppers in a food processor.
2. Again to yield 1 quart and a cup of the final product.
3. Add mustard, vinegar, and sugar to a stockpot.
4. Cook over medium heat until dissolved.
5. Add the pepper puree, bring to a boil.
6. Meanwhile, add 1 1/2 cups of flour to 2 cups of water.
7. Whisk until dissolved-- no lumps.
8. Add to boiling pepper, vinegar, mustard, sugar mixture.
9. Return to a boil.
10. Can as suggested by manufacturer.