HOT MUSTARD
Make and share this Hot Mustard recipe from Food.com.
Provided by Bergy
Categories Canadian
Time 25m
Yield 1-1 1/4 cups
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a saucepan.
- Bring to a boil, reduce heat& simmer 10 minutes.
- Place in sterilized jar& refrigerate.
HOT PEPPER BUTTER (MUSTARD) FOR CANNING
Awesome Mustard for anything from pretzels, sandwiches, or glazes on hams. I add more peppers than in the recipe for a hotter butter (approx 60 ranging med-large). Also I am trying other peppers as well, habenero, maybe only 10-12...I'll have to let you know how it works :) You will not be disappointed! I have sold the canned product to many family and friends and they can only say this is the best! Hope you enjoy!!
Provided by CrazyCyndi
Categories Low Protein
Time 5m
Yield 8 pints
Number Of Ingredients 7
Steps:
- Seed and chop peppers. (I use a food processor to chop the peppers tiny).
- Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
- Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
- Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).
HOT PEPPER MUSTARD RECIPE
Makes approximately 7 pints
Provided by oldworldgardenfarms
Number Of Ingredients 8
Steps:
- Seed and chop peppers into fine pieces. *We use the Hamilton Beach Food Processor to complete this task in a fraction of the time.
- Place peppers in a large stockpot. Add the remaining ingredients and stir.
- Bring mixture to a boil, stirring constantly. Boil for 5 minutes. Continue to stir to prevent the mixture from sticking to the bottom of the pan.
- Place in warm, sterilized pint jars, leaving 1/4 inch headspace. Wipe rim and add warm lid and finger tighten the ring. Place in hot water bath and process for 10 minutes (adjust for altitude).
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
HOT PEPPER MUSTARD
A sweet and tangy pepper mustard that is delicious on hot dogs, pretzels and lots more. A great way to use up an abundance of hot banana-type peppers grown in the garden.
Provided by sunnie
Categories Side Dish Sauces and Condiments Recipes
Time 50m
Yield 144
Number Of Ingredients 8
Steps:
- Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
- Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 11.4 g, Fat 0.4 g, Fiber 1 g, Protein 0.8 g, Sodium 130.5 mg, Sugar 9.4 g
SPICY HOT PEPPER MUSTARD
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...
Provided by evelyn horsley
Categories Other Appetizers
Number Of Ingredients 13
Steps:
- 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!!
HOT BANANA PEPPER MUSTARD
I have not made this yet, but will. I am posting the recipe so I won't lose it. It sounds really delicious and not too hard to make. According to the recipe poster she freezes it in small containers and mixes it with a small amount of mayonnaise. She adds the mixture to potato or macaroni salad.
Provided by mandabears
Categories Low Protein
Time 30m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Wash, remove all seeds and finely chop banana peppers.
- Cook banana peppers and vinegar together over medium heat for 5 minutes.
- Add mustard, sugar and salt to pepper mixture and bring to boil.
- Combine flour and water together to smooth paste.
- Add to pepper/mustard mixture.
- Mix well.
- When cool, blend with hand mixer.
Nutrition Facts : Calories 1308.1, Fat 13.4, SaturatedFat 1, Sodium 3505, Carbohydrate 279.2, Fiber 32.2, Sugar 215.1, Protein 26.1
HOT PEPPER MUSTARD
This is my version of a recipe that was in the cookbook I received from my cookbook swap partner, Aunt Paula. It is hot, spicy and sweet. I hope you enjoy as much as I do. I am going to use a good bit of this in gift baskets with a bag of pretzels.
Provided by Jellyqueen
Categories Sauces
Time 40m
Yield 6-8 1/2 pint jars
Number Of Ingredients 9
Steps:
- Wash peppers and place in blender with vinegar.
- Blend until peppers are ground fine.
- In a saucepan, combine pepper/vinegar combination with salt and water.
- Cook until peppers are tender.
- Strain through cheesecloth and return liquid to large boiler.
- In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
- Stir well, making a paste.
- Add to boiler and cook over low heat until everything is blended well.
- Slowly bring up to a boil, stirring constantly.
- It will stick if it is not stirred constantly.
- It will thicken as soon as it gets to a boil.
- Turn off and dip into prepared jars.
- Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
- I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
- Many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.
- Turn upright after 5 minutes and allow to cool completely before moving.
Nutrition Facts : Calories 809.2, Fat 3.4, SaturatedFat 0.2, Sodium 5569, Carbohydrate 193.1, Fiber 4.1, Sugar 170.9, Protein 6.4
HOT PEPPER MUSTARD BUTTER
Thanks to the thickener Clear Jel (available online), this unusual sandwich spread has a luscious, creamy consistency. If you want a milder taste, use 4 ounces hot peppers and 4 ounces mild peppers. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.
Provided by Midwest Living
Categories Food
Time 1h5m
Yield 7 4-ounce jars
Number Of Ingredients 7
Steps:
- Remove stems from peppers. Place peppers in a food processor; cover and process until ground.
- In a 4-quart pot, combine the ground banana peppers, mustard, vinegar, sugar and salt. Bring to a full rolling boil over high heat, stirring occasionally.
- In a small bowl whisk together water and Clear Jel until no lumps remain. Stir into boiling pepper mixture. Return to a full rolling boil, stirring constantly. Cook for 1 minute. Ladle hot mixture into hot, sterilized 4-ounce canning jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks until set.
Nutrition Facts : Calories 31 calories, Carbohydrate 7 g, Sodium 93 mg, Sugar 6 g
HOT PEPPER HONEY MUSTARD BUTTER FOR CANNING
Yummy end of pepper season mustard dipping sauce. Would be delish with soft pretzels or as a glaze for grilled chicken or pork.
Provided by Suzanne H
Categories < 60 Mins
Time 35m
Yield 8 Pints
Number Of Ingredients 11
Steps:
- Seed Peppers if you like, I didn't. Finely Chop Peppers (I used a food processor to chop the peppers tiny) Example of Mixture of Peppers I used: Jalapeño, Banana Pepper (Sweet & Hot), Cherry Bombs,Cubanelle & Chili Peppers.
- Mix mustards, vinegars, honey, coconut sugar, coconut oil, flour, water and kosher salt in the pan. Whisk mixture together well to dissolve the flour and then stir in the finely chopped peppers. Once combined place on the stove and stir frequently to avoid sticking to your pan. Once mixture comes to a boil continue to boil and stir for five minutes or until desired thickness.
- Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in a hot water bath for ten minutes.
Nutrition Facts : Calories 507.1, Fat 9.3, SaturatedFat 2.1, Sodium 1499.9, Carbohydrate 100.6, Fiber 5.9, Sugar 69.7, Protein 9.1
HOW TO CAN HOT PEPPER MUSTARD
While not a very widely used spread, this hot pepper mustard is a delicious, spicy treat that's addictive. The ingredients seem odd, but the combination of peppers and mustard creates a slight pickle-like sweetness with just the right amount of heat!
Provided by Kaleb
Categories Spreads
Time 1h10m
Number Of Ingredients 7
Steps:
- Prepare peppers by cutting off the stem end. Remove most of the seeds and pith depending on your desired heat level. Chop finely in a food processor until the peppers are in uniform small pieces. Pour into a heavy-bottomed 8-quart stockpot.
- Stir in vinegar, salt, mustard, and sugar.
- Bring to a rolling boil, and reduce to a low boil, and cook for 10 minutes.
- While cooking, whisk together the water and Clear Jel (or cornstarch) and set aside.
- After the mixture has cooked, remove the pepper mixture from the heat and whisk in the prepared water and Clear Jel slurry.
- Return to a boil and continue to whisk until the mixture boils throughout, activating all the Clear Jel.
- Once boiled and thickened, remove and pour into prepared sterilized pint canning jars. Wipe off the rims of jars. Fit with lids and rings.
- Place in a boiling water bath, covering the jars by at least 1 inch of water. Return the water bath to a boil and process for 25 minutes.
- Remove from the water bath and cool on a rack for 24 hours. After cooled make sure each lid is sealed.
Nutrition Facts : ServingSize 1 tbsp, Calories 6 kcal
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