Another day of Recipes on the Blog. Today we are making a condiment masterpiece. Anisha shares her delicious concoction using the tons of peppers still in her garden. (Yes, in November!) This mustard tastes great on sandwiches, burgers, and can even be mixed with olive oil and vinegar to make a vinaigrette dressing for a salad!
Banana Pepper Mustard/Relish
10 banana peppers, stems removed
1 cup prepared yellow mustard
1 1/4 cups white sugar
1/4 cup honey
1 cup apple cider vinegar
1 teaspoon salt
1/4 cup flour
1/4 cup water
Franks Hot Sauce (to taste, for added spice)
1. Remove seeds from banana peppers and roughly chop. Then, pulse in food processor
until smooth. [For added heat, you can include jalapenos or other peppers of your choice.]
2. Combine with prepared mustard, sugar, honey, apple cider vinegar, hot sauce and salt in
a saucepan and bring to boil. Allow mixture to boil roughly.
3. Turn off stove and allow mixture to cool.
4. Stir flour and water together until smooth, and whisk into mustard mixture
5. Bring mixture back to a boil and allow it to thicken
6. Once thickened, remove from heat and place in sterilized jars for later use. You may also
can the mustard for longer-term preservation.