Cherry Pepper Honey Mustard Recipes

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EVERYTHING-SPICED PIGS-IN-A-BLANKET WITH CHERRY PEPPER RELISH AND HORSERADISH HONEY MUSTARD



Everything-Spiced Pigs-in-a-Blanket with Cherry Pepper Relish and Horseradish Honey Mustard image

Provided by Amanda Freitag

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 19

One 16-ounce jar cherry peppers, drained
2 cloves garlic, minced
3 tablespoons honey
3 tablespoons cider vinegar
2 tablespoons olive oil
Pinch salt
1 cup whole-grain mustard
1/4 cup yellow mustard
1/2 cup honey
2 tablespoons prepared horseradish
1/4 cup poppy seeds
1/4 cup sesame seeds
1/4 cup dried garlic
1/4 cup dried onion
1 tablespoon coarse sea salt
2 teaspoons cracked black pepper
4 links smoked sausage or kielbasa (about 2 pounds)
1 package puff pastry (2 sheets)
1 egg, lightly scrambled

Steps:

  • For the relish: Add the cherry peppers, garlic, honey, cider vinegar, olive oil and salt to the bowl of a food processor. Pulse to combine. (Makes 2 cups.)
  • For the mustard: Add the whole-grain mustard, yellow mustard, honey and horseradish to a small bowl. Stir to combine. (Makes 2 cups.)
  • For the everything spice: Add the poppy seeds, sesame seeds, dried garlic, dried onion, salt and pepper to a small bowl. Stir to combine. (Makes 1 cup.)
  • For the pigs-in-a-blanket: Preheat the oven to 400 degrees F.
  • Cut each piece of puff pastry in half, and roll each half around a sausage link, using a bit of egg wash to adhere. Place the piggies seam-side down, brush with egg wash, and sprinkle each with 1 teaspoon of the everything spice. Transfer to a parchment-lined baking sheet and bake until golden and puffy, 15 to 20 minutes.
  • Serve the pigs-in-a-blanket with the cherry pepper relish and horseradish honey mustard.

CREAMY HORSERADISH SAUCE



Creamy Horseradish Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 5m

Yield 1 cup

Number Of Ingredients 6

1/2 cup or the last bits of mayonnaise
1/4 cup prepared horseradish
2 tablespoons stone-ground mustard
2 tablespoons or the last bits of cherry peppers, finely diced
1 tablespoon honey
Kosher salt and freshly ground black pepper

Steps:

  • In a medium bowl, whisk together the mayonnaise, horseradish, mustard, cherry peppers and honey in a small bowl. Taste and season with salt and pepper as needed. Use for topping steak or any favorite protein.

HOT PEPPER HONEY MUSTARD BUTTER FOR CANNING



Hot Pepper Honey Mustard Butter for Canning image

Yummy end of pepper season mustard dipping sauce. Would be delish with soft pretzels or as a glaze for grilled chicken or pork.

Provided by Suzanne H

Categories     < 60 Mins

Time 35m

Yield 8 Pints

Number Of Ingredients 11

20 ounces prepared yellow mustard
12 ounces prepared honey mustard
2 cups apple cider vinegar
2 cups white vinegar
1 1/2 cups honey
3 cups coconut sugar crystals
1 tablespoon coconut oil
1 1/4 cups flour
1 1/2 cups water
1 teaspoon kosher salt
9 cups hot peppers, Finely Chopped

Steps:

  • Seed Peppers if you like, I didn't. Finely Chop Peppers (I used a food processor to chop the peppers tiny) Example of Mixture of Peppers I used: Jalapeño, Banana Pepper (Sweet & Hot), Cherry Bombs,Cubanelle & Chili Peppers.
  • Mix mustards, vinegars, honey, coconut sugar, coconut oil, flour, water and kosher salt in the pan. Whisk mixture together well to dissolve the flour and then stir in the finely chopped peppers. Once combined place on the stove and stir frequently to avoid sticking to your pan. Once mixture comes to a boil continue to boil and stir for five minutes or until desired thickness.
  • Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in a hot water bath for ten minutes.

Nutrition Facts : Calories 507.1, Fat 9.3, SaturatedFat 2.1, Sodium 1499.9, Carbohydrate 100.6, Fiber 5.9, Sugar 69.7, Protein 9.1

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