As you know (since I've been bemoaning it here all summer) it's been only herbs and hot peppers in my little patch of earth lately. This morning, I transformed my harvest of Santa Fe Grande Peppers into Hot Pepper Honey Mustard.
I had exactly 20 usable peppers, all in different stages of maturation - aren't they gorgeous? After removing the seeds, I popped them in the blender and processed until smooth. Then, they went into a large pot with yellow and dijon mustard, raw local honey, organic cane sugar, unfiltered apple cider vinegar, and a bit of sea salt. Once boiling, a mix of flour and water was stirred in to thicken it.
I ladled the hot mustard into 4oz. canning jars, and processed them in a hot water bath for 5 minutes. This is a thick and sticky treat, folks! I couldn't stop scraping off what was stuck to the side of the pot with pretzel sticks... hmm! It's sweet, tangy, and not too spicy - just a nice kick.
Fifteen jars are now cooling on the kitchen windowsill. Some will stock our own pantry
, some will go to my next homemade food & craft swap
(perhaps with some homemade soft pretzels for dunking!), and some will be tucked away for hostess and holiday gifts.
After tasting it, I believe this honey mustard will not only be delish for dunking pretzels in and spreading on ham sandwiches... it would also make a zesty glaze for pretty much any kind of meat (think chicken, pork, salmon, shrimp kebabs...) and would give winter root vegetables (like carrots, potatoes and parsnips) a nice zing. Any other ideas?
Hot Pepper Honey Mustard
20-30 hot peppers, depending on desired level of heat (I used homegrown Santa Fe Grande)
2 cups prepared mustard (I used about 1 1/2 cups yellow, 1/2 cup dijon)
2 1/2 cups organic cane sugar
1/2 cup raw local honey
2 cups organic, unfiltered apple cider vinegar
1/2 Tbsp. sea salt
3/4 cup all-purpose flour
1 cup water
Remove the seeds from the hot peppers and place them in a blender or food processor; process until smooth. Pour into a large pot and stir in mustard, sugar, honey, apple cider vinegar and salt. Bring to a hard boil.
Whisk together flour and water until smooth. Pour into the boiling mustard mixture and continue to boil, stirring constantly, for 5 minutes. Ladle into sterile canning jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.
Makes 15-16 4oz. jars; or 7-8 half pint jars.
Beautiful, love the homemade combo idea too for the swap!
Can I half this recipe?
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