The Pepper Invasion Continues

   Last week the hot pepper harvest found it's way into the ketchup with delicious results. This week we managed to work them into a spicy twist on mustard. The farm boy has been working this recipe for a few seasons now..and, may I say, with tasty results. To date, this is one of his most requested canned goods.

Spicy Hot Pepper Mustard

46 hot peppers, seeded with stems removed

1 small onion, chopped

5 cloves garlic, chopped

1 pint prepared mustard

1 quart cider vinegar

6 cups sugar

1 tablespoon salt

1 packet pectin

Run the peppers, onion and garlic through a food processor or blender to form a nice paste. In a large, heavy bottom pot mix together the pepper paste, mustard, vinegar, sugar and salt. Bring to a boil over medium heat, stirring occasionally.

Stir in pectin. Bring back to a boil; boil 5 additional minutes. Remove from heat. Ladle into 7 pint jars; process in water bath 15 minutes.

Notes:

..any peppers work here

..generally we use chili or cayenne peppers

...this year we mixed a variety of jalapeno, cayenne, pepperochini, tabasco..yum

..we tried a batch with stone ground mustard..super good results

...may use 1 cup flour/1 cup water in place of pectin, but tends to separate in jars

...funny- found a jar from 2007 in pantry- lid was corroded! This stuff is hot:)

How we eat it:

..as a mustard

as a glaze on brisket or chicken

in any recipe calling for mustard such as:

salad dressing, sandwich spreads, deviled eggs

   Be on the look out. You never know where this crazy pepper invasion will end up next!!