Monday, September 23, 2013

Banana Pepper Mustard

When I got banana peppers in my CSA, I wasn't quite sure what to do with them.  Then I remembered the fabulous mustard that my neighbor made last summer (that I devoured).  She wasn't at home to get me the recipe when I decided I had time to make it, so I had to search the internet to find something that seemed similar.  This seems to be close, and judging from the number of requests that I got for the recipe at a Labor Day party I took it to (and again this past weekend), I am not the only one that loves it.  I took it to use as a dip for pretzels, but it would be fabulous on a sandwich, too.


(This is what I used, which is about half of the original recipe.  It made a nice size bowl of the mustard...plenty to take to a party as an appetizer with pretzels.  If you want to can or preserve some, I would at least double this.)
  • 4-5 banana peppers
  • 1/2 cup prepared yellow mustard
  • 1/2 cup white sugar
  • 2 Tbsp honey
  • 1/2 cup apple cider vinegar
  • 1/2 tsp salt
  • 2 Tbsp flour
  • 2 Tbsp water
  1. Remove seeds and stems from peppers and coarsely chop.  Place in a food processor or high powered blender and process until smooth.  
  2. Pour processed peppers into a pot and add all ingredients except for the flour and water.  Bring the mixture to a hard boil.  (It should be boiling to the point that you can't stir it down.)
  3. Turn off the heat and allow the mustard to cool for about 10 minutes.  Stir together the water and flour until smooth.  Whisk the flour mixture into the mustard
  4. Return the mustard to boiling to thicken.  Remove from heat and cool.  

Difficulty: easy
Time:  30 minutes

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