Hungarian Hot Pepper Mustard

This year in our garden we planted several pepper plants. The four Hungarian Wax peppers have been loaded with peppers. Not able to eat them fast enough, I wanted to make something. I found this recipe for Hot Pepper Butter that sounded like a good fit.

Here is the adapted recipe I used:

~50 Hungarian Wax peppers (enough for 5-6 cups blended)
1 quart vinegar (1 cup Apple cider, 1 cup white, 2 cups red wine)
1 quart prepared mustard (I used French’s classic yellow)
3 cups sugar
1 cup flour mixed with water to make a smooth paste
Red Cayenne Pepper powder (if more heat is desired)

1. De-stem the peppers and removed the seeds/membranes if desired (use gloves – the pepper oils will make your skin burn)


2. In small batches, blend the peppers until smooth


3. Cook peppers, vinegar, mustard, and sugar in a stockpot and cook over medium heat (add Cayenne pepper to taste)


4. Add the flour paste, stirring constantly (mine was clumpy so I pulled out the hand blender and smoothed out the mixture)


5. Using a jar funnel, I ladled into hot jars and sealed.


6. Process in a boiling water bath for 15 min


7. Remove using a jar lifter and let the jars cool in a draft free location (you should hear popping sounds as the jars seal)

The mustard is a nice bright orange color since most of the peppers I used were orange and red. It is quite spicy (enough to make my lips burn), but I think a little will add a lot of flavor.