This delicious mustard is perfect to use on all of the excess banana peppers in your garden. You can use hot or sweet, depending on how hot you like your mustard. Great on grilled meats, sandwiches, pretzels or anything you like to use mustard.
Clean and seed the peppers. Grind in a food processor or food chopper till finely chopped. In a large pan, place peppers, vinegar, mustard, sugar and salt. Stir and bring to a boil. Stir constantly so it doesn’t stick and burn. Place the flour and water in a blender or mix until smooth; it if is too thick, add another cup of water. Stir this into the hot pepper mixture. Stir constantly; when thickened like mustard, place in clean canning jars and screw lids on tight. Process in a canner for 10 minutes.
Makes 19 half pints or so.
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I was looking for something different to do with all of the pepper we have from the garden and this really recipe really caught my eye. It was easy to make and delicious. I am now looking for any excuse to use mustard! Thanks for the great recipe!
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beckyhomecky on 9.8.2010
So glad you liked it! Happy canning!
copyeditor16 on 8.26.2010
I made this a couple of days ago and it is FANTASTIC. Even my kids love it as a dip, especially on tortilla chips or on pretzels. This was simple to can and delicious. Will make fantastic Christmas presents too! Thanks so much, Becky!!