Over the past several years, many of you have asked us for our Hot Pepper Mustard Recipe. Well, until now, that recipe has never been shared, not even with Jim!
I first had hot pepper mustard when I was in my early 20’s at a local restaurant. The funny thing was that it wasn’t even on the menu! A local farmer brought in a jar that his wife had made for the staff to try. I just happened to be close enough to hear the conversation and quickly became intrigued when I heard everyone raving about it.
I struck up a casual conversation with the farmer, hoping to find out more about the popular, homemade condiment. After a little small talk, he offered me a taste. I hesitated and turned down the original offer as I had never been a fan of standard yellow mustard.
Before I could even finish my apologetic denial, a small grin came across his face as he promised that I would like it if I just gave it a chance. After being convinced by both he and the staff, I reluctantly picked up a pretzel and dipped it in the thick, yellow sauce. One bite later and I was in love!
I knew I had to replicate that exact same taste for my family and friends to try. After a few trial and error batches, I had the perfect recipe! A spread that is as thick as custard, sweet as jam, and packed with a ton of flavor with a slight kick of heat.
Each year we have family and friends knocking on our door in hopes that we have an extra jar or two to share. It has become so popular that I make an extra 24 pints just for gifts.
We use this hot pepper mustard not only as a dip for pretzels, but also as a condiment spread which pairs quite nicely with brats, sausages, and even on hamburgers. We have now replaced the mayonnaise in our tuna salad and deviled egg recipes with this mustard as well.
As with anything that tastes this good, there is one dietary downfall – the amount of sugar required. It calls for as much sugar as a standard jam recipe.
I have tried making it with honey but the flavor just wasn’t the same. I have decreased the amount of sugar in my original recipe to the lowest point possible without compromising the taste.
So there you have it! Now Jim can help me make more this week! Click HERE to see our other most popular Canning/Preserving Recipes.
Hot Pepper Mustard Recipe
*makes approximately 7 pints
40 medium-large banana peppers
4 hot peppers (optional for additional heat)
1 quart of prepared yellow mustard
1 quart of apple cider vinegar
1 1/4 cup all-purpose flour
5 cups white sugar
1 1/2 cup water
1 teaspoon Kosher salt
1. Seed and chop peppers into fine pieces. *We use the Hamilton Beach Food Processor to complete this task in a fraction of the time.
2. Place peppers in a large stockpot. Add the remaining ingredients and stir.
3. Bring mixture to a boil, stirring constantly. Boil for 5 minutes. Continue to stir to prevent the mixture from sticking to the bottom of the pan.
4. Place in warm, sterilized pint jars, leaving 1/4 inch head space. Wipe rim and add warm lid and finger tighten the ring. Place in hot water bath and process for 10 minutes (adjust for altitude).
Mary and Jim
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Hot Pepper Mustard Recipe
- 40 medium-large banana peppers
- 4 hot peppers optional for additional heat
- 1 quart of prepared yellow mustard
- 1 quart of apple cider vinegar
- 1 1/4 cup all-purpose flour
- 5 cups white sugar
- 1 1/2 cup water
- 1 teaspoon Kosher salt
- Seed and chop peppers into fine pieces. *We use the Hamilton Beach Food Processor to complete this task in a fraction of the time.
- Place peppers in a large stockpot. Add the remaining ingredients and stir.
- Bring mixture to a boil, stirring constantly. Boil for 5 minutes. Continue to stir to prevent the mixture from sticking to the bottom of the pan.
- Place in warm, sterilized pint jars, leaving 1/4 inch headspace. Wipe rim and add warm lid and finger tighten the ring. Place in hot water bath and process for 10 minutes (adjust for altitude).
Recipe courtesy of Old World Garden Farms