Banana Pepper Mustard Recipes

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HOT BANANA PEPPER MUSTARD



Hot Banana Pepper Mustard image

I have not made this yet, but will. I am posting the recipe so I won't lose it. It sounds really delicious and not too hard to make. According to the recipe poster she freezes it in small containers and mixes it with a small amount of mayonnaise. She adds the mixture to potato or macaroni salad.

Provided by mandabears

Categories     Low Protein

Time 30m

Yield 1 cup

Number Of Ingredients 9

9 large banana peppers, seeds removed
1 cup vinegar
1 cup prepared mustard
1 cup sugar
1/4 teaspoon salt
1/4 cup water
1 tablespoon water
1/4 cup flour
1 tablespoon flour

Steps:

  • Wash, remove all seeds and finely chop banana peppers.
  • Cook banana peppers and vinegar together over medium heat for 5 minutes.
  • Add mustard, sugar and salt to pepper mixture and bring to boil.
  • Combine flour and water together to smooth paste.
  • Add to pepper/mustard mixture.
  • Mix well.
  • When cool, blend with hand mixer.

Nutrition Facts : Calories 1308.1, Fat 13.4, SaturatedFat 1, Sodium 3505, Carbohydrate 279.2, Fiber 32.2, Sugar 215.1, Protein 26.1

BANANA PEPPER MUSTARD



Banana Pepper Mustard image

Yield 8 to 10 pints

Number Of Ingredients 6

1 (32-ounce) jar mustard
1 (32-ounce) bottle cider vinegar, divided
6 cups sugar
40 to 50 banana peppers, seeded and finely chopped
9 tablespoons cornstarch
8 to 10 1-pint canning jars and lids, sterilized

Steps:

  • Combine mustard, 3 cups vinegar, sugar and peppers in a Dutch oven. Bring to a boil over medium heat, stirring constantly. Mix cornstarch with remaining vinegar; slowly stir into mustard mixture. Cook and stir until thickened. Remove from heat and pour into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process for 10 minutes in a boiling water bath. Set jars on a towel to cool; check for seals.

Nutrition Facts : Nutritional Facts Serves

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