Sunday, July 29, 2012

Hot Honey Mustard

18 Small to medium hot banana peppers (or jalapenos or habaneras, or a combination)
1 Tbsp mince garlic
2c apple cider vinegar
Wash peppers & remove stems. Place in food processor with a bit of the vinegar & process till almost all liquid.  I leave the seeds. Pour pepper and vinegar mixture along with rest of vinegar and garlic in pot and slowly bring to a boil. Keep at a boil 7-10 minutes.

Remove from heat and add:
2c honey
2c prepared yellow mustard
2tsp Worcestershire sauce
 1½tsp ground Cayenne pepper
1½tsp onion powder
Stir well with a fork or use a wire wisk. Return to heat. Do not boil again but cook well to blend flavors about 20 minutes.

In small bowl combine:
¼c corn starch
¼c water
Stir till smooth.
Wisk mustard mixture  while slowly pouring in corn starch/water mixture. Cook just until thickened.

Pour into hot sterile jars (pints or half pints) and seal.

Makes 3½ pints.

This will be great as a mustard based barbecue sauce for pork or chicken. It will go well as a sauce for sliced roast beef or with the addition of a some horseradish for Corned Beef Brisket. Fish comes to mind also-maybe add some dill for fish.

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