Name: Red Pepper Mustard
Yield: 4 servings
Ingredients: 1 1/2 cups onions, minced; 3 cups red peppers, chopped; 1 tablespoon habanero pepper, chopped; 1/3 cup olive oil; 1 cup white vinegar or 1 cup wine vinegar; 1 1/2 cups sugar; 1/2 teaspoon garam masala; 1/2 teaspoon coriander; 11 ounces apricot nectar; 1 tablespoon frozen orange juice concentrate; 1/4 cup flour; 2 tablespoons flour; 1/2 cup water

Servings: 4 persons

1 1/2 cups onions, minced
3 cups red peppers, chopped
1 tablespoon habanero pepper, chopped
1/3 cup olive oil
1 cup white vinegar or 1 cup wine vinegar
1 1/2 cups sugar
1/2 teaspoon garam masala
1/2 teaspoon coriander
11 ounces apricot nectar
1 tablespoon frozen orange juice concentrate
1/4 cup flour
2 tablespoons flour
1/2 cup water

1
Saute the onions, red peppers, habenero pepper in the olive oil.
2
Add the vinegar, sugar, spices and continue to saute so the the spices sweat with the vegetables.
3
Add the apricot nectar and frozen orange juice concentrate. Bring the mixture to a boil and simmer for 5 minutes.
4
Mix the flour and water together carefully so that you have no lumps and pour into the bubbly peppers. Whisk until thick.
5
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Red Pepper Mustard

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