Hot Habanero Mustard

Dana Ramsey

By
@DRamsey

We love hot things and mustard is one of them. This recipe is super easy and has some heat to it. Spread it on hotdogs, burgers, use it as a dipping sauce, the possibilities are endless!


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Comments:

Serves:

8 half pints

Prep:

15 Min

Cook:

15 Min

Method:

Pressure Cooker

Ingredients

1 1/2 c
white vinegar
1 1/2 c
water
1/4 tsp
salt
8
large habaneros, chopped
4 c
sugar
1 c
all purpose flour
16 oz.
french's yellow mustard
1 Tbsp
dry mustard
1 Tbsp
turmeric

Directions Step-By-Step

1
First cut up your habanero peppers, you want to use the seeds too. (I usually get my hubby to do this part for me as I have contacts). Or you can use gloves.
2
Combine the vinegar, water, salt and peppers and simmer on medium heat until the peppers are tender. Usually takes about 6 to 7 minutes. The fumes will eventually get to you and you will start to cough so be very careful.
3
While the peppers are cooking, in a separate bowl combine your sugar, flour, dry mustard and the turmeric and mix well and then add your mustard to the mix.
4
Add the mustard mixture to the pepper mixture and mix well, stirring frequently until thicken.
5
Spoon the hot mixture into 8 sterilized hot 1/2 pint jars leaving 1/2 inch head space. Seal with prepared lids, according to their instructions, I place my lids and rings in a saucepan, add water, and heat the water up, not to a boil, you just want them warm and remove from heat. Process jars in a hot water bath for 5 minutes.

About this Recipe

Course/Dish: Dips, Spreads
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Hashtags: #hot, #spicy