This is the perfect mustard to serve with a snack tray of hard salami and cheese with crackers. It also comes well recommended with meats like ham and pork.
I think it will be great used to baste a fish on the grill too. I can’t wait to try some in a pasta salad dish or even adding a pinch to my deviled eggs.
When canned up in half pint jars with a label and twine, this mustard makes a great gift. Stick a jar in a basket during the holidays with some other special treats for friends and family.
3 Dozen Pepper for 32 oz. jar mustard (30 Hot and 6 Very Hot) (26 peppers for 28 oz.)
Leave seeds in very Hot Peppers (I left all the seeds in)
5 Cups Sugar
1 T. Salt
2 Cups Tap Water
1/2 cup flour
Pour the mustard into a medium pan. Fill the mustard jar with the vinegar. Place the lid on it and shake it up to capture all the mustard left in the jar.
Cut the stems from the peppers and quickly cut them into chunks. Place the chunks of pepper into a food processor and add the vinegar from the mustard jar a little at a time while processing the peppers. Process until well blended.
Pour it all in the pot with the mustard, sugar, and salt. Bring it to a boil for about 5 minutes.
While the mustard is cooking, mix the water and flour together and have it ready.
Turn off heat and add flour mixture. Put into jars. Process for 20 minutes.