Hot Banana Pepper Mustard
Transform your condiment game with this zesty Hot Banana Pepper Mustard, a bold, homemade spread that packs a punch of heat, sweetness, and tang. Made with freshly chopped banana peppers, white vinegar, and a touch of ground cayenne, this mustard offers an irresistible balance of flavors that’s perfect for sandwiches, grilled meats, and even as a dip. The addition of turmeric deepens its vibrant golden hue, while a quick stovetop simmer and a flour-water slurry ensure the ideal thickness and texture. Whether you’re preserving it through canning or whipping up a fresh batch to refrigerate, this versatile mustard is a delicious way to elevate everyday dishes. Ready in under an hour, it’s a surefire hit for spice lovers and condiment enthusiasts alike!
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Recipe Information
Ingredients
- 10 medium peppers banana peppers (seeded and chopped)
- 2 cups white vinegar
- 2.5 cups granulated sugar
- 2 cups prepared yellow mustard
- 1.5 cups water
- 0.5 cup all-purpose flour
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cayenne pepper
- 0.5 teaspoon ground black pepper
Instructions
Wash and prepare the banana peppers by removing stems, seeds, and membranes, then finely chop them. A food processor can make this step quicker.
In a large pot, combine the chopped banana peppers, white vinegar, and granulated sugar. Stir well to dissolve the sugar.
Place the pot over medium heat and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.
In a separate bowl, mix the all-purpose flour and water together until smooth to form a slurry. This will help thicken the mustard.
After 10 minutes of simmering, add the prepared yellow mustard, turmeric, cayenne pepper, and black pepper to the pot. Stir thoroughly to combine.
Slowly pour the flour and water slurry into the pot while stirring continuously to avoid lumps. Increase heat to medium and cook for an additional 15-20 minutes, or until the mixture has thickened to your desired consistency.
Remove the pot from the heat and carefully ladle the hot mustard into sterilized glass jars. Leave about 1/2 inch of headspace at the top of each jar.
Seal the jars with lids and process them in a boiling water bath for 10 minutes to preserve the mustard. Alternatively, let the jars cool completely and store them in the refrigerator if not canning.
Allow the mustard to sit for at least 24 hours before using to let the flavors meld together. Refrigerate after opening.
Nutrition Facts
Calories |
2869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5301 mg | 230% | |
| Total Carbohydrate | 657.7 g | 239% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 569.9 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3285 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
