Here on our little hillside, in WV, we try to live a simple life. One where we can try to make the best decisions in regards to what we feed our family, and where we source our foods. We try to make green decision that are not only good for our family but for our community and planet as well. There is no place I would rather raise a family, than these WV hills! So I guess it is our responsibility to preserve them, and our heritage.

Saturday, October 27, 2012

hot pepper mustard

One thing we love so much, that I have to make every year, is hot pepper mustard.  This spicy but tangy mustard is delicious on everything!!  It is great as a dip for tortilla chips.  It is great as a sandwich spread, or on a wrap.  It is good with chicken, ham, cheese, turkey, chips, crackers, etc.  To top it off the ingredients are simple and so is the recipe.

You will need approximately 3 dozen banana or wax peppers

You will need to seed and grind them. 
You can grind them in a blender or food processor

Put them in a pot with 1 1/2 cups water, 1 1/2 cups white vinegar, and 1/4 cup salt.   Boil for 5 minutes to soften peppers.  Then remove from heat.

Next add
5 Cups Sugar
1 Cup Flour
1 TBSP Turmeric
1 TBSP Dry ground mustard
1 16 oz. jar of yellow mustard

I have found it best to mix all of these ingredients together, adding the mustard slowly and stirring out the lumps in the flour.  Then scoop out a cup or two of the peppers and stir them in before adding the mix to the rest of the peppers.  This helps to make sure that the flour doesn't lump up when added to your mix.

Stir this mixture well and cook until it reaches your desired thickness.  Add hot mix to hot jars and turn upside down for 5-10 minutes to seal.  Then flip right ways up and wait 24 hours.  Make sure it sealed and label it before storing.

So simple and absolutely delicious!!