Banana Pepper Honey Mustard
Updated: Oct 25
This is not my most requested recipe but is, by far, the gift most requested by friends and family. I grow Hungarian Wax Banana peppers every year just to make this recipe. And more every year as the word gets out.
Use it on hot dogs or sausages, to dip pretzels in, or to baste a ham with. As my one of my very good friends says, "That s&*# goes on anything!" Brittany, this is for you. In case you ever get desperate and need to make it yourself.
20 banana peppers stems removed
2 cups prepared yellow mustard
2 1/2 cups white sugar
1/2 cup honey
2 cups apple cider vinegar
1/2 tablespoon salt
3/4 cups all purpose flour or Clear Gel
3/4 cup water
Using gloves, remove the seeds from the banana peppers and place in a food processor. Process until smooth.
Pour into a large pot and stir in the mustard, sugar, honey, vinegar and salt. On high, allow to boil and cook down 3-5 minutes.
Stir together the flour (or Clear Gel) and water until smooth. Whisk into the boiling mixture until smooth. Continue to boil, Stirring constantly another 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 10 minutes. Add altitude adjustment time if required (add 5 minutes if you are in Calgary).
Yield: approximately 7 pints
Original recipe from My Catholic Kitchen (http://mycatholickitchen.com/)
Bernardin (https://www.bernardin.ca/EN/Default.aspx) for all things canning, including safety information and more recipes.