Red Pepper Mustard Recipes

RED PEPPER MUSTARD

Steps:

• Sauté the onions, red peppers, habenero pepper in the olive oil.
• Add the vinegar, sugar, spices and continue to sauté so the the spices sweat with the vegetables.
• Add the apricot nectar and frozen orange juice concentrate. Bring the mixture to a boil and simmer for 5 minutes.
• Mix the flour and water together carefully so that you have no lumps and pour into the bubbly peppers. Whisk until thick.
• Pour the hot mixture into sterilized jars, clean the top of jar and then close with the tops and rings. Process the mustard in a water bath for 10 minutes after the water boils, or 20 minutes in a steam canner.

HOT PEPPER MUSTARD

Steps:

• Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
• Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.

HOT PEPPER MUSTARD

Steps:

• Wash peppers and place in blender with vinegar.
• Blend until peppers are ground fine.
• In a saucepan, combine pepper/vinegar combination with salt and water.
• Cook until peppers are tender.
• Strain through cheesecloth and return liquid to large boiler.
• In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
• Stir well, making a paste.
• Add to boiler and cook over low heat until everything is blended well.
• Slowly bring up to a boil, stirring constantly.
• It will stick if it is not stirred constantly.
• It will thicken as soon as it gets to a boil.
• Turn off and dip into prepared jars.
• Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
• I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
• Many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.
• Turn upright after 5 minutes and allow to cool completely before moving.

HOT PEPPER BUTTER (MUSTARD) FOR CANNING

Steps:

• Seed and chop peppers. (I use a food processor to chop the peppers tiny).
• Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
• Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
• Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).

RED PEPPER SPAETZLE IN MUSTARD CREAM SAUCE WITH SAUSAGE

Steps:

• For the sausage: In a large skillet, heat the oil over medium-high heat. Add the sausage and cook until browned on each side, about 5 minutes.
• Add 1/2 cup water to the skillet. (You can add a little more if sausage is large.) Cover and cook until the water is nearly evaporated and the sausage is firm, 15 to 20 minutes.
• For the spaetzle: In a food processor, combine the roasted peppers, cheese, and chicken stock and puree until smooth.
• In a large saucepot over high heat, bring 4 quarts water to a boil. While the water is heating, in a bowl blend 1/2 cup red pepper puree, flour, eggs, parsley, 1/2 cup water, and salt. Stir until just well mixed. Do not over mix! Over mixing will result in a tough dough.
• Once the water comes to a boil, reduce the heat to medium. Squeeze or press the dough through a spaetzle maker or a large holed colander. This pressing needs to be completed in a quick manner, thus allowing the dough to cook evenly. Once the spaetzle has been dropped into the water, cook for 2 to 3 minutes, stirring throughout the cooking time.
• Once cooked, remove from the heat and drain through a colander to retrieve the spaetzle. Drain well.
• For the sauce: In a saucepan over medium heat, add the butter and shallots, cooking until shallots are a light brown, and then deglaze with the wine. Once deglazed, add the cream, thyme, Dijon, and salt and pepper, to taste. Reduce the heat to low and continue to cook until the cream has thickened, 5 to 6 minutes. Remove from the heat and stir in the cheese. Toss the spaetzle in the sauce.
• Slice the sausage and serve alongside the spaetzle in cream sauce.
• Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl of pork shoulder on top.
• Grind the pork shoulder once through a grinding disk with large holes and again through a disk with medium holes. Grind the meat into the bowl sitting on ice.
• Season the pork with caraway, ground coriander, fresh oregano, and salt. Mix to combine well.
• Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
• Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
• Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
• Refrigerate the sausage until ready to cook.

SPICY HOT PEPPER MUSTARD

Steps:

• 1. WARNING: Always use protective gloves and mask when working with HOT Peppers to avoid chemical burns.
• 2. Chop Peppers finely. I rough chopped them and then put them into my food processor. To a large no reactive pan add Ground up peppers, Vinegar, Salt, Mustard, Sugars and the rest of the spices. Stir well~! Bring mix to a boil then boil for about 5 minutes stirring with a wooden spatula, making sure mixture does not scorch. Someone commented on this recipe and said they cooked it longer and cooked it down and did not need to add the clear-jel that might be a good option to try. You can cook it longer and slowly cook it down to thicken it if you want, but be sure to watch it so that it does not scorch, stir it often and scrape the bottom with a silicone spatula, that will help to keep it from scorching and sticking. If it is really thick you might not need to add the clear-jel mixture or at least cut it down to half or less. You could experiment, I am going to try it this year 2016.
• 3. Mix cold water and Clear-Jel in a bowl or large measuring cup. Turn off heat~! Wisk in Clear-Jel mixture.
• 4. At this point I use my immersion blender and blend until smooth, that will be up to you if you like it smooth or chunky! Mixture might seem thin but it will thicken up after it processes in boiling water bath and it cools.
• 5. You can adjust the "heat" of your mustard by the banana peppers you use. If you like it milder use less hot peppers. Also you can omit spices you might not like. These are the spices I like so I use them.
• 6. Quickly ladle into HOT sterilized jars, I left 1/2 inch head space my original instructions didn't give a head space measurement. Clean rim of jar and put lids and bands on finger tight. Process in boiling water bath for 20 minutes, after 20 minutes in BWB turn off heat and let set in canner for 10 minutes before removing.
• 7. When removing from canner I hold a sauce pan under the jar in case it might burst from the cold air or could have been cracked during processing. Place a towel on counter or table and place jars on it at least a few inches apart so air can circulate around them until the jars have cooled.
• 8. After 24 hours remove bands, in a clean sink or wash pan make a bath of mild soapy cool water with a splash of vinegar , rinse and dry with towel or let air dry after wiping top, then store in cool dark place. Drop your bands in the same water and swish around and remove any sticky syrup that might have leaked on them. Rinse and dry for next use.
• 9. This recipe was given to me by Anna Nichols-Dover Ohio I tweaked it to my taste, so if you need to take out or add anything please feel free to do so!!