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
No comments:
Post a Comment