Hot pepper mustard is a staple on our table, and for good reason! Its bold, sweet-heat flavor is simply irresistible on bratwurst, hot dogs, and more. Not only does it add warmth to your heart, but preparing the hot banana peppers might even warm your fingertips! This versatile condiment is perfect for elevating bratwurst and burgers, and it effortlessly enhances dishes like pot roast, ham glaze, or barbecue sauce with a spicy-sweet kick. A truly delightful addition to any meal!.
Hot Pepper Mustard
40 banana peppers (5 inches long), stems removed
5 cups white sugar
4 cups prepared yellow mustard
4 cups apple cider vinegar
1 cup honey
1 tablespoon salt
1 ½ cups all-purpose flour
1 cup water
Directions:
Remove seeds from banana peppers. Transfer to blender or food processor and process until smooth. Pour into a large pot.
Stir in sugar, mustard, apple cider vinegar, honey, and salt. Bring to a rolling boil.
Whisk flour and water together in a medium bowl until smooth. Pour into boiling pepper mixture; continue to cook, stirring constantly, for 5 minutes.
Pour pepper mustard into sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more water to cover the jars by at least 1 inch; bring to a rolling boil, cover, and process for 5 to 10 minutes.
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings. Store in a cool, dark area.
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