Spicy Hot Pepper Mustard
Try this Spicy Hot Pepper Mustard recipe.
Try this Spicy Hot Pepper Mustard recipe.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 c brown sugar firmly packed
- 36 medium banana peppers if you want you can use sweet banana peppers and add a few hot, the heat is up to you. i used about 2 lbs(5 cups ground) sweet banana peppers and 2 cups of ground up hot prepared banana peppers
- 32 oz apple cider vinegar
- 32 oz yellow prepared mustard i used walmart brand in ph
- 4 c white sugar
- 1 tsp celery seed ground
- 1 tsp mustard seed ground
- 1 tsp turmeric ground
- 1 tbsp canning salt
- 1 c clear-jel " cook kind" not instant
- 2 c filtered water
- Carbohydrate 995.480930328866 g
- Cholesterol 0 mg
- Fat 1.35817375 g
- Fiber 10.3773377724886 g
- Protein 5.93239500067277 g
- Saturated Fat 0.146408625 g
- Serving Size 1 1 recipe (3579g)
- Sodium 5392.31502184572 mg
- Sugar 985.103592556377 g
- Trans Fat 0.39858125 g
- Calories 4033 calories
Step-by-step
- WARNING: Always use protective gloves and mask when working with HOT Peppers to avoid chemical burns.
- Chop Peppers finely. Rough chop them and then put them into a food processor. To a large non-reactive pan, add Ground up peppers, Vinegar, Salt, Mustard, Sugars and the rest of the spices. Stir well. Bring mix to a boil then boil for about 5 minutes, stirring with a wooden spatula, making sure mixture does not scorch.
- Mix cold water and Clear-Jel in a bowl or large measuring cup.
- Turn off heat. Whisk in Clear-Jel mixture.
- Use an immersion blender and blend until smooth (optional; can leave chunky).
- Adjust the "heat" of your mustard by the type of banana peppers used. Use less hot peppers for milder mustard. Omit any spices you dislike.
- Quickly ladle into HOT sterilized jars, leaving 1/2 inch head space. Clean rim of jar and put lids and bands on finger tight. Process in boiling water bath for 20 minutes. After 20 minutes, turn off heat and let set in canner for 10 minutes before removing.
- When removing from canner, hold a saucepan under the jar in case it bursts from the cold air or is cracked. Place jars on a towel, several inches apart, to allow air circulation until cooled.
- After 24 hours, remove bands. In a clean sink, create a bath of mild soapy cool water with a splash of vinegar. Rinse and dry jars. Store in a cool, dark place.
- This recipe was tweaked to my taste. Feel free to adjust as needed.
My Spicy Hot Pepper Mustard Adventure: A Home Canning Journey
As a busy mom, finding time for anything beyond work, school runs, and dinner prep feels like a Herculean task. But there’s something incredibly satisfying about creating something from scratch, something that not only tastes amazing but also brings a sense of accomplishment. This year, that something was my very own batch of spicy hot pepper mustard. I’d always admired homemade condiments, with their vibrant colors and unique flavors, a far cry from the mass-produced options found in supermarkets. The thought of crafting something so versatile, perfect for everything from burgers to sausages, was irresistible.
The recipe, a treasured family heirloom passed down from my Aunt Anna, promised a fiery kick with a sweet and tangy undertone. Intrigued, I gathered my ingredients: plump banana peppers (a mix of sweet and spicy for a balanced flavor profile), apple cider vinegar for a sharp bite, and a generous helping of yellow mustard to provide a creamy base. The other spices were equally important; garlic powder, onion powder, brown and white sugar to balance the heat, celery seed, mustard seed, turmeric – a delightful blend creating layers of flavor. The Clear-Jel was a key ingredient, responsible for the perfect consistency, neither too runny nor too thick.
The canning process itself was a learning curve. I meticulously followed each step, ensuring my jars were properly sterilized to avoid any unwanted surprises. The protective gloves and mask were essential; working with hot peppers is no joke! The aroma that filled my kitchen as the mixture simmered was intoxicating – a symphony of sweet, spicy, and tangy notes. I carefully ladled the vibrant, fiery mustard into the sterilized jars, leaving the recommended headspace. The twenty minutes spent in the boiling water bath felt like an eternity, but the knowledge that my hard work was paying off kept me going.
The anticipation of tasting my creation was almost unbearable. After the cooling period, the jars were sealed, labelled, and stored away in a cool, dark place, waiting for their moment to shine. The initial taste test was pure exhilaration. The perfect balance of sweet, spicy, and tangy flavors created a sensation that exploded on my tongue. The mustard was everything I’d hoped for and more. The creamy texture, the vibrant color, the fiery kick – it was perfect. This was a testament to the power of homemade food: the love, care, and attention to detail imbued in each jar. It's a tradition that I hope to continue for years to come.
Beyond the personal satisfaction, making my own spicy hot pepper mustard became a way to connect with my family history. Aunt Anna’s recipe became more than just a set of instructions; it became a legacy, a cherished memory passed down through generations. Each jar represents not just delicious condiment, but a tangible link to my family's past and a testament to the enduring power of culinary traditions. And each jar is a promise of future gatherings, filled with family, friends, and, of course, plenty of my spicy hot pepper mustard.
And that, my friends, is the story of my spicy hot pepper mustard adventure – a journey of culinary exploration, family history, and the pure joy of creating something truly special from scratch. It’s a tradition I plan to continue, passing this recipe down to future generations, sharing not just a recipe but a piece of our family's heart. Now, if you'll excuse me, I've got some burgers to make!
