Friday, September 21, 2018

Sweet Mustard Spread with Hot Peppers (Jalapeno, Banana, Habanero, etc.) -Small or Large Batch

I'm hoping your jalapeno plants are hanging in there and still producing like mine are because I truly encourage you to try this Sweet Mustard with Hot Peppers! You'll notice a pucker from vinegar, bite from mustard and the heat will vary with how well you clean your peppers (I cleaned mine well). Such an amazing dip for parties, it's great with pretzels, sausage, cocktail weinies, meatballs, cheese and crackers, and ~help fill in the blank ______. I really think you'll like this if you try a batch, and if you have some red peppers to add in too, well, that would be a beautiful thing:@)

This mustard recipe contains flour, so the Food Police say it's not ok to water bath process and preserve.
So I chose to make 1/4 batch. That gave me a couple small 4 oz mason jars for gifting (the perfect size to add to a platter for dipping), and a couple 8 oz jars to store in the fridge and use as desired.
Even though I'm presenting this as a dip folks, don't hesitate to slather it on a hot dog, brat or hamburger:@) The original post runs her peppers through a food processor, I used a knife and aimed for less than 1/4" diced.

Sweet & Hot Mustard-from PA Country Crafts
Full Batch-approx 14 (8 oz) jelly jars:
4 C white vinegar
1 1/2 C A/P flour
4 C sugar
4 C yellow prepared mustard
36 hot peppers, seeded and small diced-I used all jalapenos, original recipe mixes peppers

 One Fourth Batch-approx 3+ (8 oz) jelly jars:
1 C white vinegar
1/4 C + 2 Tblsp A/P flour
1 C sugar
1 C yellow prepared mustard
9 hot peppers, seeded and small diced-I used all jalapenos, original recipe mixes peppers
  1. Mix vinegar and flour in large pot over medium heat until flour dissolves. A whisk works best.
  2. Add everything else, stir continuously, scraping down sides and cook until bubbly and thick.
  3. Pour into sterilized jars, cover and store in refrigerator.
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