Spicy Elevation: Crafting the Perfect Hot Pepper Mustard Recipe

Embark on a journey of flavors that will tantalize your taste buds and add an exhilarating kick to your favorite dishes. In this culinary escapade, I delve into the art of crafting a sensational hot pepper mustard that marries the heat of peppers with the tanginess of mustard, creating a condiment that’s both bold and versatile.

Whether you’re a culinary daredevil seeking to test your palate’s limits or simply someone who appreciates the thrill of a well-balanced flavor profile, this hot pepper mustard recipe is your passport to culinary exploration. From sandwiches and burgers to marinades and dipping sauces, this condiment will become your secret weapon, elevating every bite to a new level of delight.

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Hot pepper bounty!

It’s that time of year when my garden is overflowing with peppers! I like to grow a small variety including jalapenos for my cowboy candy recipe, and hot banana “wax” peppers for my hot pepper rings in red sauce, and these peppers are also perfect for making hot pepper mustard!

The ultimate condiment

There’s something about opening up a jar of home canned peppers in the dead of winter that immediately takes you back to summer time. Canning isn’t just about preservation; it’s about capturing flavors at their peak and infusing them into every bite. Canning hot pepper mustard allows you to lock in that garden-fresh taste, ensuring you’re never far away from a burst of culinary excitement.

Gather your supplies: What you’ll need to make hot pepper mustard

Before you embark on your canning adventure, it’s important to gather all the necessary tools and ingredients:

• Water bath canner with rack – Like this one!
• Clean half pint canning jars
• Canning lids and rings – I have been using lids by FORJARS and they work perfectly!
• Funnel
• Jar lifter
• Timer
• Gloves!

Selecting the right peppers

The heart and soul of this canning recipe lies in the choice of peppers. I use hot banana peppers, but you can add peppers such as habaneros for extra spice or jalapenos for a more moderate spice. I stick with simple hot wax peppers.

The sauce

This hot pepper mustard sauce uses simple ingredients:

• Hot banana wax peppers – about 30 large
• Sugar – 5 cups
• Apple cider vinegar – 1 quart
• Prepared yellow mustard – 1 quart
• Water – 1 1/2 cups
• Salt – 1 teaspoon
• Clear jel – for thickening – 1 cup

A note about clear jel

This recipe originally used flour as a thickening agent. The Canning Gurus no longer recommend using flour or cornstarch in canning processes. Clear jel is a cornstarch derivative made especially for preserves that require a thickening agent. Make sure you use the cooking version and NOT the instant variety. You can find it Clear jel here.

The canning process: Step by step

Preparation:

• Wash the jars, lids, and bands in hot, soapy water. Rinse thoroughly
• Check jars for any cracks or chips. Discard any that are damaged
• Place the lids in a small pot of hot (not boiling) water to soften the sealing compound
• Fill canner with enough water to cover filled jars by 1-2 inches
• Place jars in canner and allow to heat on stove

Food Preparation:

• Combine all ingredients except the peppers and Clear Jel in a large stock pot over medium heat
• Chop peppers into a fine dice. I use a food processor to make quick work of this. For less heat, remove the seeds and center vein. I just simply remove the center vein and don’t worry too much about the seeds. Be sure to wear gloves when working with these peppers!
• Bring sauce to a simmer, stirring constantly, and slowly whisk in the Clear Jel. Continue to whisk until fully incorporated.
• Bring mixture to a boil for 5 minutes while stirring constantly. Remove from heat and add peppers.

Filling the Jars:

• Place the funnel on top of a jar and fill with pepper mustard leaving the recommended headspace (usually ¼ to ½ inch).
• Use a clean, damp cloth to wipe the rim of the jar to remove any food residue or moisture.

Sealing the Jars:

• Using a lid lifter or tongs, remove a lid from the hot water and place it on the jar, centering it over the rim.
• Screw on the band until it is fingertip tight. Do not overtighten.

Processing:

• Carefully place the filled jars on the canning rack, ensuring they don’t touch each other or the sides of the pot.
• Bring the water to a gentle boil and cover the canner with a lid.
• Start the processing time once the water reaches a full rolling boil and process for 15 minutes.

Cooling and Testing the Seal:

• After the processing time is complete, turn off the heat and carefully remove the lid from the canner.
• Allow the jars to sit in the canner for 5 minutes before using a jar lifter to carefully remove them from the water.
• Place the jars on a clean kitchen towel or a wooden surface, cover with a clean towel, and let them cool undisturbed for 24 hours.
• As the jars cool, you may hear the lids “ping” or pop. This is a good sign that the jars are sealing. Check the seal as described in the next section.

Sealing the deal: Properly sealing and storing your jars

Once the jars have cooled for at least 24 hours, carefully remove the bands. Gently press down on the center of the lid with your finger. A properly sealed jar lid should be slightly concave and should not flex or move when pressed. This indicates that a vacuum has formed, pulling the lid down and creating a secure seal.

What if the jar didn’t seal?

It’s important to note that if you find a jar that hasn’t sealed properly, it’s recommended to either reprocess the jar following proper canning procedures or refrigerate and consume the contents within a few days.

Ideas for enjoying your hot pepper mustard

The uses for this condiment are endless, but here are some of my favorites:

• slather on your favorite sandwich
• Serve as a dip with pretzels at your next event
• Add a teaspoon to eggs and mix for a flavorful omelet or scramble
• Serve on the side of your favorite charcuterie board

How do you enjoy hot pepper mustard? Let me know in the comments below, and as always thanks for stopping by!