Hot Pepper Mustard Relish Recipes

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HOT PEPPER MUSTARD RECIPE



Hot Pepper Mustard Recipe image

Makes approximately 7 pints

Provided by oldworldgardenfarms

Number Of Ingredients 8

40 medium-large banana peppers
4 hot peppers, optional for additional heat
1 quart of prepared yellow mustard
1 quart of apple cider vinegar
1 1/4 cup all-purpose flour
5 cups white sugar
1 1/2 cup water
1 teaspoon Kosher salt

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



Hot Pepper Mustard image

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

40 banana peppers (5 inches long), stems removed
4 cups prepared yellow mustard
5 cups white sugar
1 cup honey
4 cups apple cider vinegar
1 tablespoon salt
1 ½ cups all-purpose flour
1 cup water

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

HOT PEPPER RELISH RECIPE



Hot Pepper Relish Recipe image

This very simple recipe for pickled pepper relish is great for grilling food, but also for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.

Provided by Mike Hultquist

Categories     Side Dish

Time 40m

Number Of Ingredients 7

3 cups chopped hot chili peppers
3/4 cup white wine vinegar
1/2 cup sugar
2 cloves garlic (chopped)
1/2 small onion (chopped)
2 teaspoons yellow mustard seed
Salt to taste

Steps:

  • Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
  • Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
  • Add to a jar and allow to cool.
  • Serve!

Nutrition Facts : Calories 105 kcal, Carbohydrate 23 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 15 mg, Fiber 4 g, Sugar 19 g, UnsaturatedFat 2 g, ServingSize 1 serving

HOT & SWEET PEPPER & ONION RELISH



Hot & Sweet Pepper & Onion Relish image

I was looking for something to can using bell peppers, hot peppers & onion, and came up with this. We grow several different types of pepper, sweet & hot. I LOVE Hot Sauces & Relishes, recently made the Hot Pepper Butter (Mustard) #137562, and it was outstanding. Got that Canning Fever! Enjoy!

Provided by Gator Lady

Categories     Peppers

Time 1h30m

Yield 6 pints

Number Of Ingredients 8

4 large bell peppers, any color (I used 2 red, 1 yellow, & 1 green)
2 red onions
5 -10 hot peppers, depending on heat you like
2 teaspoons minced fresh garlic cloves
1 teaspoon salt, I use garlic salt
1 cup sugar
1 cup apple cider vinegar
2 tablespoons cornstarch

Steps:

  • Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
  • Finely chop peppers & onions, by hand or food processor.
  • Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
  • Can be put in containers for fridge or canned.
  • If you are canning, 10 minute minimum water bath, so cans are sealed properly.
  • Use for meats, on cream cheese & crackers, or just use you imagination.

Nutrition Facts : Calories 200.4, Fat 0.3, SaturatedFat 0.1, Sodium 397.7, Carbohydrate 48.5, Fiber 3.1, Sugar 39.5, Protein 2.2

GREAT MUSTARD RELISH



Great Mustard Relish image

Goes great with hot dogs, brats, or burgers. Tastes better than the stuff you buy in the store!

Provided by henriksmom

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10m

Yield 8

Number Of Ingredients 3

½ cup dill pickle slices
½ cup onion, chopped
1 tablespoon prepared yellow mustard

Steps:

  • Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.

Nutrition Facts : Calories 7 calories, Carbohydrate 1.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.5 mg, Sugar 0.6 g

HOT PEPPER MUSTARD



Hot Pepper Mustard image

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

5 habanero peppers (you can change up the number of peppers to suit your taste) or 5 bell peppers, of you choice (you can change up the number of peppers to suit your taste)
1 1/2 cups vinegar
1/4 cup salt
1 1/2 cups water
5 cups sugar
1 cup flour
1 tablespoon turmeric
1 tablespoon dry mustard
1 (16 ounce) jar plain mustard

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

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