Spicy Hot Pepper Mustard Recipes

SPICY HOT MUSTARD

Steps:

• In a small bowl, mix all the ingredients together until well combined.
• Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.

HOT PEPPER MUSTARD RECIPE

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).

HOT PEPPER MUSTARD

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.

SPICY HONEY MUSTARD SAUCE

Steps:

• Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.

HOT PEPPER BUTTER (MUSTARD) FOR CANNING

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! :).

SPICY MUSTARD

Steps:

• In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.

HOT PEPPER 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.

HOW TO CAN HOT PEPPER MUSTARD

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.