Post in 'The Inglenook' started by Adios Pantalones, Aug 27, 2012.
Tell me about pepper mustard! What are the basic ingredients and what doesit taste like?
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Pepper mustard is amazing, I am not a big yellow mustard fan but pepper mustard is my favorite condiment. Its a sweet and spicy version of mustard. Goes fantastic on hot dogs, burgers, deli sandwich's ect. Always a big hit at get togethers and bonfires.
32 oz mustard (I use spicy brown, original recipe called for yellow)
32 oz white vinegar
51 hot peppers or a peck jalepono, seeds removed, finely chopped. I use a mixture of hot and jalepeno
5 cups sugar
1 tbs salt
add ingredients and bring to a low boil
mix 1 cup flour and 1 pint water separately and add to mustard mixture. boil 10-15 minutes and ladle into hot jars.
My buddy makes one real similar to this, he calls it "hell's butter". It is AWESOME on hot dogs, burgers, crackers, bologna, etc. That hab jelly looks delicious, but I am becoming a bit of a wuss with the really hot stuff anymore. I still like hot, just not FLAMIN' HOT.......
OK here is another treat, my sis made this yesterday. Bacon Jam!
That is a jam with bacon coffee and sugar, goes awesome on toast, will be trying it on an egg and muffin sandwich in the morining
Some good and some uhh- interesting- looking stuff here!
The habaneros are coming fast and furious now. Left a few on the counter to finish ripening up- I made a third batch of jelly today, and threw the rest in the dehydrator. The air in the kitchen is already a touch irritating and delicious smelling
You are just seriously messing with my emotions, now.
I keep this in my desk drawer:
This is a great thread! One thing I use pepper jelly for, is brushed on smoked salmon jerky, about an hour before I take it out of the smoker. I microwave it a bit to soften, and brush it right on the salmon. Absolutely, to die for! I made a batch of smoked salmon with pepper jelly today, in fact!
Hey AP, can you post the recipe for the jam? We don't have habneros, but have a good crop of jalepenos to work with.
I use this one: http://www.food.com/recipe/spicy-habanero-jelly-68981
No food coloring. I threw in red cherry peppers instead of a bell pepper
Thanks man! That's almost the same recipe as in our canning cookbook. We just made our first batch using garden jalepenos, a yellow bell pepper and a red corno di toro pepper. The jelly has a beautiful color. I adjusted the recipe by using 2 cups less sugar and 1/2 cup less vinegar so that it's less sweet. And I used a low sugar pectin. This lets the pepper flavor be more present. It came out very well. I like it!
PS: nice crop of habeneros!
If you are overwhelmed with a bumper crop of tomatoes and haven't time to process them, you can simply remove the stem ends and freeze them in freezer bags, use a straw to suck out all the air. When ready to use, run them under cold water and the skins slip right off. Then use them any way: soup, stew, tomatoe sauce, paste, ketchup, chile sauce, stir fry...whatever. They keep beautifully.
We bake our tomatoes down with garlic, onions and herbs, then puree them into some fantastic tomato sauce.
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