Hot Mustard August 18, 2016 – Posted in: recipes
I have a confession: I have been holding out on you guys.
This is one of my most popular recipes and I haven’t blogged about it yet. I will warn you, though. Everyone who asks me for this recipe becomes addicted and begins make multiple quadruple batches for everyone they know.
This hot mustard recipe is also sweet. You can adjust the “hotness” with the choice of hot peppers used. We plant a hot pepper mix and I like a lot of different red and green colors to make it more beautiful. My husband prefers his mustard extra hot and I did accidentally give a friend a very hot jar that I made with habanero peppers. (Sorry, Anita!)
***UPDATE: I recently made a gluten-free version of this mustard for my husband and used 3/4 cup of clearjel instead of flour. It worked great!
Go ahead and pin it for later because you will want to save this recipe!
4 cups white vinegar
1 1/2 cup flour
4 cups granulated sugar
4 cups yellow mustard
36 hot peppers, seeded and chopped
Mix vinegar and flour in a large pot over medium heat until the flour is dissolved. Mix in sugar and mustard. Stir in peppers. Cook until it begins to thicken. Pour into jars.
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