Hot Habanero Mustard
By
Dana Ramsey
@DRamsey
1
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!
Rating:
★★★★★ 1 vote
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
How to Make Hot Habanero Mustard
- 1First 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.
- 2Combine 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.
- 3While 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.
- 4Add the mustard mixture to the pepper mixture and mix well, stirring frequently until thicken.
- 5Spoon 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.
