Saturday, September 17, 2011

Uptown Westerville Farmers' Market: Recipe - Hot Pepper Butter Mustard

Hot Pepper Butter Mustard

Hungarian Wax Peppers - Enough to make 4 quarts after you put them through a blender with the seeds (a plastic bag-full makes 1 quart)
1 quart yellow mustard
1 quart cider vinegar
6 cups sugar
2 tablespoons salt
1 1/2 cups flour
1 1/4 cup cold water
Canning jars and lids

Run the pepper through a blender (remove stems, include seeds). 

Combine the blended peppers, mustard, vinegar, sugar, and salt in a pot and boil for 5 minutes, stirring constantly.

Blend in the flour and cold water to make a paste.

Pour the flour and water mixture into the hot mustard and stir until thick.

Pour into hot jars and seal (jelly size work great).

Note: This recipe is from an old friend of mine, Judy Lippian, who grew up on a Texas cattle ranch; the recipe has been in Judy's family and came from her Mom.  This mustard is just delicious and makes a great hand-made gift. Judy's Mom told her you can spread it pretty much on anything but a glazed donut! Enjoy! - Linda Foor, Manager, UWFM 

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