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
RED PEPPER SPAETZLE IN MUSTARD CREAM SAUCE WITH SAUSAGE
Provided by Robert Irvine : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the sausage: In a large skillet, heat the oil over medium-high heat. Add the sausage and cook until browned on each side, about 5 minutes.
- Add 1/2 cup water to the skillet. (You can add a little more if sausage is large.) Cover and cook until the water is nearly evaporated and the sausage is firm, 15 to 20 minutes.
- For the spaetzle: In a food processor, combine the roasted peppers, cheese, and chicken stock and puree until smooth.
- In a large saucepot over high heat, bring 4 quarts water to a boil. While the water is heating, in a bowl blend 1/2 cup red pepper puree, flour, eggs, parsley, 1/2 cup water, and salt. Stir until just well mixed. Do not over mix! Over mixing will result in a tough dough.
- Once the water comes to a boil, reduce the heat to medium. Squeeze or press the dough through a spaetzle maker or a large holed colander. This pressing needs to be completed in a quick manner, thus allowing the dough to cook evenly. Once the spaetzle has been dropped into the water, cook for 2 to 3 minutes, stirring throughout the cooking time.
- Once cooked, remove from the heat and drain through a colander to retrieve the spaetzle. Drain well.
- For the sauce: In a saucepan over medium heat, add the butter and shallots, cooking until shallots are a light brown, and then deglaze with the wine. Once deglazed, add the cream, thyme, Dijon, and salt and pepper, to taste. Reduce the heat to low and continue to cook until the cream has thickened, 5 to 6 minutes. Remove from the heat and stir in the cheese. Toss the spaetzle in the sauce.
- Slice the sausage and serve alongside the spaetzle in cream sauce.
- Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl of pork shoulder on top.
- Grind the pork shoulder once through a grinding disk with large holes and again through a disk with medium holes. Grind the meat into the bowl sitting on ice.
- Season the pork with caraway, ground coriander, fresh oregano, and salt. Mix to combine well.
- Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
- Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
- Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
- Refrigerate the sausage until ready to cook.
RED PEPPER MUSTARD
CrazyCyndi's Hot Pepper Butter (#137562) inspired me to make a Mustard that I could use for sandwiches or possibly add cream to make it into a sauce for hot chicken, pork or veal. The result is incredible and I cannot thank CrazyCyndi enough for supplying a good recipe.
Provided by FrankB
Categories Very Low Carbs
Time 40m
Yield 5 12 oz canning jars
Number Of Ingredients 13
Steps:
- Sauté the onions, red peppers, habenero pepper in the olive oil.
- Add the vinegar, sugar, spices and continue to sauté so the the spices sweat with the vegetables.
- Add the apricot nectar and frozen orange juice concentrate. Bring the mixture to a boil and simmer for 5 minutes.
- Mix the flour and water together carefully so that you have no lumps and pour into the bubbly peppers. Whisk until thick.
- Pour the hot mixture into sterilized jars, clean the top of jar and then close with the tops and rings. Process the mustard in a water bath for 10 minutes after the water boils, or 20 minutes in a steam canner.
Nutrition Facts : Calories 491.8, Fat 14.9, SaturatedFat 2.1, Sodium 8.9, Carbohydrate 89.2, Fiber 3.2, Sugar 76.9, Protein 2.7
ROASTED RED PEPPER MAYONNAISE
Provided by Amanda Hesser
Categories condiments
Time 20m
Yield about 1 1/4 cups
Number Of Ingredients 7
Steps:
- Heat broiler. Place pepper under broiler, and roast until blackened on all sides. Remove, and let cool. Peel away skin and seeds, and discard. Pull pepper into 3 or 4 long pieces and set aside.
- In a small bowl, whisk together egg yolk, mustard, vinegar and a large pinch of salt. Beginning a drop at a time, whisk in oils. As they emulsify, add oils a little faster, in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.
- Transfer the mixture to a blender or a food processor, add the pepper and puree. Taste, and adjust the seasoning before serving.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 1 gram, TransFat 0 grams
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
GARLIC AND RED PEPPER MAYONNAISE
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is made with roasted red pepper and fresh garlic.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 1/3 cups
Number Of Ingredients 7
Steps:
- Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
- Add red pepper, garlic, mustard, and lemon juice. Pulse ingredients until well combined.
- With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
- Refrigerate in an airtight container, up to 1 week.
More about "red pepper mustard recipes"
HOT PEPPER MUSTARD RECIPE – THE SECRET IS REVEALED
From oldworldgardenfarms.com
27 HOT PEPPER RECIPES THAT WILL SPICE UP YOUR SUMMER
From tasteofhome.com
OUR 45 FAVORITE BELL PEPPER RECIPES - TASTE OF HOME
From tasteofhome.com
10 BEST HOMEMADE HOT MUSTARD RECIPES | YUMMLY
From yummly.com
10 BEST RED AND YELLOW PEPPERS RECIPES | YUMMLY
From yummly.com
RED PEPPERS IN MUSTARD SAUCE - THE BOSSY KITCHEN
From thebossykitchen.com
4.5/5 (2)Total Time 24 hrs 30 minsCategory CanningCalories 202 per serving
RECIPE: ROASTED RED PEPPER MUSTARD
From mealsteps.com
20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RECIPES > DESSERTS > HOW TO MAKE ROASTED RED PEPPER MUSTARD
From mobirecipe.com
ROASTED RED PEPPER VINAIGRETTE - WHOLESOMELICIOUS
From wholesomelicious.com
RED PEPPER MUSTARD CHICKEN | INGREDIENTS RECIPES, STUFFED …
From pinterest.ca
RED PEPPER IN MUSTARD :: QUICK AND SIMPLE RECIPES
From rosacooking.com
EASY HOMEMADE RED PEPPER RELISH | LIVING CHIRPY
From livingchirpy.com
ROASTED RED PEPPER MUSTARD RECIPE - COOKEATSHARE
From cookeatshare.com
RECIPES FOR RED MUSTARD | LOPEZ ISLAND KITCHEN GARDENS
From lopezislandkitchengardens.com
RED PEPPER FLAKE AND MUSTARD RECIPES (619) - SUPERCOOK
From supercook.com
RED PEPPERS IN SWEET MUSTARD SAUCE | SO DELICIOUS
From sodelicious.recipes
ROASTED RED PEPPER MUSTARD - RECIPE #5677 - FOODGEEKS
From foodgeeks.com
ASTRAY RECIPES: ROASTED RED PEPPER MUSTARD
From astray.com
ROASTED RED PEPPER MUSTARD - BEYONDMEALS.COM
From beyondmeals.com
KERALAN RED PEPPER & MUSTARD PRAWNS - GEETA'S
From geetasfoods.com
MUSTARD ROASTED CAULIFLOWER WITH ROASTED RED PEPPER SAUCE
From thecuriouschickpea.com
THREE PEPPER MUSTARD - MY KIND OF MUSTARD | GOOD EGGS
From goodeggs.com
CHICKEN SALAD WITH CUCUMBER, RED PEPPER, AND HONEY-MUSTARD …
From foodandwine.com
ROASTED RED PEPPER MUSTARD - BIGOVEN.COM
From bigoven.com
RED PEPPER MUSTARD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED RED PEPPER MUSTARD - AMERICANRECIPES.EU
From americanrecipes.eu
ROASTED RED PEPPER MUSTARD RECIPE
From recipeland.com
ROASTED RED PEPPER SAUCE RECIPE - PINCH OF YUM
From pinchofyum.com
HOW TO CAN HOT PEPPER MUSTARD - WYSE GUIDE
From wyseguide.com
RED BELL PEPPER RECIPES | ALLRECIPES
From allrecipes.com
RED PEPPER MUSTARD SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED RED PEPPER MUSTARD RECIPE
From free-recipes.co.uk
PICKLED PEPPER RELISH RECIPE - JOHN FLEER | FOOD & WINE
From foodandwine.com
RED PEPPER GARLIC MUSTARD BUTTER | NATIONAL MUSTARD MUSEUM
From mustardmuseum.com
RICE SALAD WITH APPLE AND RED PEPPER | RICARDO
From ricardocuisine.com
RED BELL PEPPER MUSTARD - COOKEATSHARE
From cookeatshare.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love