My husband named this recipe after me probably because I love sweet peppers they are one of my favorite items to plant and grow and cook with besides tomatoes. I have debated passionately with my husband “The Viking In My Life” to secure my sweet peppers space in the greenhouse to winter over this can be challenging as space is limited in our small greenhouse.
Peppers and Mustard make a great combination as they are so healthy for you and they are delicious. I love this mustard especially served with pretzels its one of my favorite snacks. This is not a homemade from scratch mustard recipe however I have some of those coming soon!
Peppers have such an interesting history in medieval times an expression arose to discuss a man’s wealth was not said in regards to his estate but regarding the amount of pepper in his pantry. So if one said that “he lacked pepper” that was not a good thing.
A quote from a poet in the medieval times who did not think highly of his neighbors said,
“They have neither pepper nor mustard; I hope they’ll get some of course -but much, much later”
This was a statement of his malice intended towards his neighbors but funny all the same. Of course not discussing the sweet peppers that I am so enamored with but I like the fact that the quote included both peppers and mustard.
Did you know it is very likely that ancient Romans, Egyptians and Hindus rather than eating mustard most likely just popped a few mustard seeds in their mouth as they were chewing their meat for added flavor?
This is how we make our Sweet Pepper Mustard:
40 sweet peppers give or take a few… (5 inches long), stems removed
Handful of Tomatillos if you have any on hand…just lends a unique flavor
4 cups yellow prepared mustard
2 Heaping Tablespoons whole mustard seed mustard (it looks very grainy and is very strong)
5 cups white sugar
1 cup honey
4 cups apple cider vinegar
1 tablespoon salt
1-1/2 cups all-purpose flour
1 cup water
Remove the seeds from the sweet peppers and place the peppers and the rinsed tomatillos in your food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, vinegar and salt. Bring to a boil, so that it’s boiling hard to the point where its rolling and foamy basically.
Now what I do next is I stir the flour and water together to form a paste in the food processor and then I ladle in slowly a couple of cups of the hot pepper mustard mixture into the food processor until it’s blended and creamy and then I slowly stir this mixture back into the pot with a whisk (it’s a deep pot) so you could use a long wooden spoon too. This will hopefully eliminate the flour from making it lumpy.
Boil the mustard stirring constantly, for 5 minutes. Pour into sterile jars and seal with new lids and rings. Process in a boiling water bath for 10 minutes. (You may need to check on the specific process times for your location)
Here is what our hot pepper mustard looked like when it was all said and done. I love this stuff if you have never made it you gotta’ try it. It is so simple and easy to make and you know I like to keep things simple!
I hope you enjoy this mustard as much as my friends and family do. This sweet pepper mustard makes a great gift item for the holidays or any other special occasion.
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