Wednesday, September 5, 2012

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.


..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: 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!!


Hopewell Creek Designs said...

Oh this looks so good....I had to print it and share with my daughter-in-law!

Becky said...

Yeah - if nothing else produced well this year, the peppers certainly did (well, that and okra). We're still getting them in too. My next project is to dry a bunch of the cayennes.