Spicy Jalapeno Mustard Wow Recipes

Steps:

• 1. Halve jalapenos lengthwise; reserve and remove seeds. Finely chop peppers to yield 4 cups.
• 2. combine jalapenos, vinegar, water and salt in a large saucepan. Simmer over medium heat about 8 minutes. Add 1-3 tablespoons of the reserved seed to the jalapeno mixture, according to taste.
• 3. Combine sugar, flour, turmeric, and dry mustard in a medium bowl and mix well. Stir in yellow mustard.
• 4. Add the mustard mixture to the jalapeno mixture and mix well. Simmer about 5 minutes, stirring frequently, until thickened.
• 5. Spoon into 10 hot, sterilized half-pint jars, leaving 1/2 inch of headspace. Seal with two piece lids. Process in hot water bath for 10-15 minutes.
• 6. Set jars in a draft-free place and allow to set for 24 hours. Jars or mustard will last 1 year if unopened.

Steps:

• 1.Cut the jalapenos lengthwise into halves. Remove and reserve seeds. Chop jalapenos finely to yield about 4 cups. 2.Combine jalapenos, vinegar, water and salt in a large saucepan. Simmer over medium heat until jalapenos are tender, about 8 minutes. 3.Add the reserved jalapeno seeds to the jalapeno mixture according to taste, using 1 tablespoon for mild flavor, 2 for medium and 3 or more for hot. 4.Combine sugar, flour, turmeric and dry mustard in a medium bowl and mix well. Stir in yellow mustard. 5.Add the mustard mixture to the jalapeno mixture and mix well. Simmer, stirring frequently, until thickened, about 5 minutes. 6.Spoon into 10 hot sterilized 1/2-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 5 minutes. Makes 10 (1/2-pint) jars.

Steps:

• In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.