Spicy Hot Pepper Mustard

evelyn horsley

By
@evelynhorsley

This is another version of the Hot pepper mustard recipe I posted earlier except it is a little more spicy. You can control your spice or heat depending on how much you use. The color of your Hot Mustard will also be effected by the peppers color you use.I would make it once following the recipe and then go from there.
The original recipe was given to me in a canning group by Anna Nichol, Dover Ohio it was given to her by an Amish lady.
So far we have used it as a french fry dip, hamburger and hot dog topping and just as a side. We love it!!


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Ingredients

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 photo
4 c
white sugar
1 c
brown sugar, firmly packed
1 tsp
celery seed ground
1 tsp
mustard seed ground
1 tsp
turmeric ground
1 tsp
onion powder
1 tsp
garlic powder
1 Tbsp
canning salt
1 c
clear-jel "cook kind" not instant
2 c
filtered water

Directions Step-By-Step

1
WARNING: Always use protective gloves and mask when working with HOT Peppers to avoid chemical burns.
2
Chop Peppers finely. I rough chopped them and then put them into my food processor.
To a large no 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.
Someone commented on this recipe and said they cooked it longer and cooked it down and did not need to add the clear-jel that might be a good option to try.
You can cook it longer and slowly cook it down to thicken it if you want, but be sure to watch it so that it does not scorch, stir it often and scrape the bottom with a silicone spatula, that will help to keep it from scorching and sticking. If it is really thick you might not need to add the clear-jel mixture or at least cut it down to half or less. You could experiment, I am going to try it this year 2016.
3
Mix cold water and Clear-Jel in a bowl or large measuring cup.
Turn off heat~! Wisk in Clear-Jel mixture.
4
At this point I use my immersion blender and blend until smooth, that will be up to you if you like it smooth or chunky! Mixture might seem thin but it will thicken up after it processes in boiling water bath and it cools.
5
You can adjust the "heat" of your mustard by the banana peppers you use. If you like it milder use less hot peppers. Also you can omit spices you might not like. These are the spices I like so I use them.
6
Quickly ladle into HOT sterilized jars, I left 1/2 inch head space my original instructions didn't give a head space measurement. Clean rim of jar and put lids and bands on finger tight. Process in boiling water bath for 20 minutes, after 20 minutes in BWB turn off heat and let set in canner for 10 minutes before removing.
7
When removing from canner I hold a sauce pan under the jar in case it might burst from the cold air or could have been cracked during processing. Place a towel on counter or table and place jars on it at least a few inches apart so air can circulate around them until the jars have cooled.
8
After 24 hours remove bands, in a clean sink or wash pan make a bath of mild soapy cool water with a splash of vinegar , rinse and dry with towel or let air dry after wiping top, then store in cool dark place. Drop your bands in the same water and swish around and remove any sticky syrup that might have leaked on them. Rinse and dry for next use.
9
This recipe was given to me by Anna Nichols-Dover Ohio I tweaked it to my taste, so if you need to take out or add anything please feel free to do so!!

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