Roasted Red Pepper Mustard Recipe

Name: Roasted Red Pepper Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sweet red bell peppers; 1/2 cup red wine dry; 10 red hot pepper sauce; 2 medium garlic cloves halved; 1/4 teaspoon cayenne pepper; 1 tablespoon kosher salt; 1 teaspoon black peppercorns; 1 1/4 cups water boiling; 2 tablespoons honey; 3/4 cup red wine vinegar; 1 1/2 teaspoons thyme crumbled; 1/2 cup sherry vinegar; 3 each bay leaves; 3 tablespoons mustard seeds; ⅔ cup sherry

Servings: persons

1 1/2 pounds sweet red bell peppers
1/2 cup red wine dry
10 red hot pepper sauce
2 medium garlic cloves halved
1/4 teaspoon cayenne pepper
1 tablespoon kosher salt
1 teaspoon black peppercorns
1 1/4 cups water boiling
2 tablespoons honey
3/4 cup red wine vinegar
1 1/2 teaspoons thyme crumbled
1/2 cup sherry vinegar
3 each bay leaves
3 tablespoons mustard seeds
⅔ cup sherry

1
Char bell peppers oven gas flame or in broiler until blackened on all sides.
2
Wrap in paper bag and let stand ten minutes.
3
Peel and seed.
4
Rinse if necessary; pat dry.
5
Puree in processor until smooth.
6
Mix in hot pepper sauce and cayenne pepper.
7
Transfer to bowl.
8
Place dry mustard in medium bowl.
9
Add water, both vinegars and mustard seed, whisking until mustard is smooth.
10
Cover and let mellow two hours.
11
Combine Sherry, wine, garlic, salt, black pepper and allspice in heavy nonaluminum saucepan.
12
Cover partially and simmer 7 minutes.
13
Strain sherry mixture through fine sieve into mustard.
14
Stir in honey and dried thyme.
15
Return to saucepan.
16
Set saucepan in larger pan of simmering water.
17
Cook until consistency of mayonnaise, stirring frequently, 20 to 30 minutes.
18
Whisk in red pepper puree.
19
Pack mustard into hot jars.
20
Top each with bay leaf and thyme sprig.
21
Cool completely.
22
Seal tightly and refrigerate one week to mellow flavors.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds sweet red bell peppers, 1/2 cup red wine dry, 10 red hot pepper sauce, 2 medium garlic cloves halved, and more.

Yes, Roasted Red Pepper Mustard falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Red Pepper Mustard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions