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.
..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!!