Red Pepper Mustard
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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READY IN: 40mins
YIELD: 5 12 oz canning jars
UNITS: US
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DIRECTIONS
- Sauté the onions, red peppers, habenero pepper in the olive oil.
- Add the vinegar, sugar, spices and continue to sauté so the the spices sweat with the vegetables.
- Add the apricot nectar and frozen orange juice concentrate. Bring the mixture to a boil and simmer for 5 minutes.
- Mix the flour and water together carefully so that you have no lumps and pour into the bubbly peppers. Whisk until thick.
- 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.
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