Sweet pepper mustard, with a mild delight, Aged to perfection overnight or longer. It’s my family recipe, the best I’ve ever made. You won’t find it in a bottle or can, That’s how my grandma made it from around the year. If you love spicy food, you will love this mustard. It is perfect to use with sandwiches and burgers. Before you know it, you will be reaching for it more than your favorite hot sauce.
How to Can Hot Pepper Mustard
While not a very widely used spread, this hot pepper mustard is a delicious, spicy treat that’s addictive. The ingredients seem odd, but the combination of peppers and mustard creates a slight pickle-like sweetness with just the right amount of heat!
Prep Time20 mins
Cook Time25 mins
While not a very widely used spread, this hot pepper mustard is a delicious, spicy treat that’s addictive. The ingredients seem odd, but the combination of peppers and mustard creates a slight pickle-like sweetness with just the right amount of heat!
Are you ready for a truly unique condiment recipe?
Canning becomes a tradition. So much, sometimes, that I forget some recipes aren’t in everyone’s recipe box. A case in point: this hot pepper mustard.
The idea seems odd, but I’ve become so used to it on our family table at so many different times of the year. We eat this on everything: nachos (amazing!), pizza (don’t give me that look), meat, sides… it just adds an extra pop of spice and flavor. So far, everyone that tries it falls in love. Now, it’s your turn!
Everything you’ll need to make this recipe.
The best part of this condiment recipe is that it only needs six ingredients to work its magic! There are definitely some unique additions, though, but everything should be readily available in the grocery store. Here are the ingredients:
- Hot peppers sound fairly generic, and that’s on purpose because you can use any hot or sweet pepper you want. I like yellow hot banana peppers as they work well with the yellow mustard color. I always add one red pepper for a bit of extra color.
- Vinegar makes this more of a pickle relish. The high ratio of vinegar provides the acidity needed for easy shelf-stable canning.
- Sugar balances out the acidity of the vinegar. Traditionally, this recipe had nearly the same amount of sugar as vinegar, which would be around four cups! I see no need for all that much sugar, so I reduced it, with no complaints from anyone.
- Salt brings out the flavor and helps to preserve the sauce. Use either canning salt or kosher salt and compensate for the measurement depending on your choice of salt.
- Prepared yellow mustard is a unique ingredient, but the flavor pulls this whole recipe together. The sharp yellow mustard is cut with spicy peppers and helps make this a condiment.
Here’s how to make this recipe.
Since there are so few ingredients in this recipe, the steps are pretty simple. While water bath canning can sound like a tedious (or scary) process, it’s relatively easy. Here are the steps to make this hot pepper mustard:
- Prepare the hot peppers. Cut off the stem end of the pepper. Then cut the pepper in half lengthwise and remove most of the seeds. If the seeds are left in the mixture, they remain whole and do not break down very well, affecting the overall texture. Once the seeds are removed, slice up the pepper into smaller, rough pieces.
- Chop up the hot peppers. Once all the peppers are prepared, place them in a food processor. Pulse until the peppers are ground up into evenly-sized pieces. Depending on the number of peppers, this could take multiple batches of grinding. Once ground, place all of the peppers in a heavy-bottom kettle.
- Mix together all ingredients. On top of the peppers in the stockpot, add the vinegar, prepared yellow mustard, sugar, and salt. Mix all of the ingredients together until everything is incorporated.
- Cook the mixture on the stove. Place the stockpot with the pepper mustard mixture on the stove and let it come up to a boil. This dissolves the sugar and salt and cooks the peppers.
- Add in the Clear Jel slurry. Once the mixture has boiled, remove it from the heat and prepare the Clear Jel slurry. In a bowl, mix together the Clear Jel and water until the Clear Jel is dissolved. Using a whisk, slowly add the slurry into the pepper mustard mixture and mix it to incorporate. The mixture should immediately begin to thicken. Return the kettle to the stove to heat the mixture, thickening the Clear Jel. Make sure to whisk the mixture continuously to prevent splattering.
For safety reasons, the USDA recommends that you always can with Clear Jel rather than flour or cornstarch when you want to thicken a mixture. When canning, always make sure to reference the USDA Canning Guide.
- Pack the jars for the water bath. To clean and sterilized glass jars, ladle the hot pepper mustard mixture using a funnel for cleanliness. Fill each jar, reserving ½-inch of “headspace” at the top. Once all of the jars are filled, wipe off the top of each jar with a paper towel wetted with hot water. Then place on the lid and the ring, and tighten until fingertip tightness.
What is headspace?
Headspace is the unoccupied area at the top of a jar. This space allows the contents of the jar to shift and expand during the canning process without impeding the seal created by the lid and ring. It also allows for the creation of a vacuum seal.
- Process the jars in the water bath. On a stovetop, heat water in a heavy-bottom kettle fitted with a rack. Using a jar lifter, place each glass jar filled with the hot pepper mustard into the water, one at a time. Make sure that once all of the jars are in the canner that the tops of the jars are covered with water. If they are not, simply add some hot water to the pot.
- Remove the jars from the water bath. After 25 minutes of boiling (see times below to see if you need to adjust due to altitude), remove the jars from the canner, tipping them slightly while still over the kettle to remove any water from the tops of the jars. Allow the jars to sit undisturbed for 24 hours before removing the rings. This ensures that the seal is not hindered. After 24 hours, you can remove the ring (or leave it on).
Each altitude can require a different processing time. I’m located between 0 and 1,000 feet above sea level. If you are at a different elevation, make sure to check the USDA Canning Guide (see page 2-26) for your processing time:
| Elevation | 0 to 1,000 ft | 1,001 to 3,000 ft | 3,001 to 6,000 ft | 6,000 ft + |
|---|---|---|---|---|
| Time | 25 minutes | 30 minutes | 35 minutes | 40 minutes |
These pro tips will make this recipe a success.
- When working with peppers, use gloves. This will prevent any of the spice from getting into any open injuries or inadvertently into your eyes.
- If looking for a bit more spice, throw in one habañero pepper. This will act as a level of “control” in the pepper mustard, meaning that this habañero will act as the hottest spice level in the mixture. If averse to spice, simply use all banana peppers and leave out any spicier varieties.
- When canning, make sure to use a good-quality heavy-bottom stockpot that will distribute the heat evenly. This is important to prevent hotspots, which could cause burning.
- Preparing a Clear Jel slurry is important. If both the Clear Jel and water were added directly to the hot pepper mustard mixture without first being mixed together to dissolve the Clear Jel, the Clear Jel would become clumpy and would not mix in well.
Frequently asked questions about this recipe.
Is there a different pepper that can be used to decrease the spice level?
Of course! Try using a sweet banana pepper instead of Hungarian hot peppers or any combination of hot peppers. That way, the spice level will not be as high, but you’ll still get some of the great pepper flavor. The color of peppers used will determine the outcome of the recipe, be aware the color could be unique to the pepper you choose.
Does this need to sit for a certain amount of time before a jar is opened?
No, this sauce can be used immediately. As it sits, the spice does mellow slightly. If you were to try this right after it was done cooking on the stove, the level of spice will be higher than after it’s rested for some time.
How long will this last once canned before it should be used?
Canned goods have a long shelf life, easily 12-18 months. Once a jar is opened, store it in the refrigerator.
What can this sauce be used on?
Think of this hot pepper mustard as any other type of sauce that can be used in unique applications. It’s great with tortilla chips and paired with salsa. It’s also great when used with meat, used on top of taco salad, spooned over brats, or even spread on top of pizza.
Have I convinced you to make this recipe?
I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!
How to Can Hot Pepper Mustard
While not a very widely used spread, this hot pepper mustard is a delicious, spicy treat that’s addictive. The ingredients seem odd, but the combination of peppers and mustard creates a slight pickle-like sweetness with just the right amount of heat!
Prep Time20 mins
Cook Time25 mins
Canning Time25 mins
Total Time1 hr 10 mins
Servings7 pints
Ingredients
- ▢6 cups finely chopped hot peppers
- ▢4 cups 5% white distilled vinegar
- ▢3 tsp canning salt (or 4 tsp kosher salt)
- ▢2 cups prepared yellow mustard
- ▢½ cup granulated sugar (or monk fruit sugar)
- ▢1 cup water
- ▢7 tbsp Clear Jel (USDA recommendation)
Instructions
- Prepare peppers by cutting off the stem end. Remove most of the seeds and pith depending on your desired heat level. Chop finely in a food processor until the peppers are in uniform small pieces. Pour into a heavy-bottomed 8-quart stockpot.
- Stir in vinegar, salt, mustard, and sugar.
- Bring to a rolling boil, and reduce to a low boil, and cook for 10 minutes.
- While cooking, whisk together the water and Clear Jel (or cornstarch) and set aside.
- After the mixture has cooked, remove the pepper mixture from the heat and whisk in the prepared water and Clear Jel slurry.
- Return to a boil and continue to whisk until the mixture boils throughout, activating all the Clear Jel.
- Once boiled and thickened, remove and pour into prepared sterilized pint canning jars. Wipe off the rims of jars. Fit with lids and rings.
- Place in a boiling water bath, covering the jars by at least 1 inch of water. Return the water bath to a boil and process for 25 minutes.
- Remove from the water bath and cool on a rack for 24 hours. After cooled make sure each lid is sealed.
Notes
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
- When working with peppers, use gloves. This will prevent any of the spice from getting into any open injuries or inadvertently into your eyes.
- If looking for a bit more spice, throw in one habañero pepper. This will act as a level of “control” in the pepper mustard, meaning that this habañero will act as the hottest spice level in the mixture. If averse to spice, simply use all banana peppers and leave out any spicier varieties.
- When canning, make sure to use a good-quality heavy-bottom stockpot that will distribute the heat evenly. This is important to prevent hotspots, which could cause burning.
- Preparing a Clear Jel slurry is important. If both the Clear Jel and water were added directly to the hot pepper mustard mixture without first being mixed together to dissolve the Clear Jel, the Clear Jel would become clumpy and would not mix in well.
Nutrition
Serving: 1tbsp | Calories: 6kcal
Hot Pepper Mustard Recipe – The Secret is Revealed
Over the past several years, many of you have asked us for our Hot Pepper Mustard Recipe. Well, until now, that recipe has never been shared, not even with Jim!
I first had hot pepper mustard when I was in my early 20’s at a local restaurant. The funny thing was that it wasn’t even on the menu!
A local farmer brought in a jar that his wife had made for the staff to try. I just happened to be close enough to hear the conversation and quickly became intrigued when I heard everyone raving about it.
I struck up a casual conversation with the farmer, hoping to find out more about the popular, homemade condiment. After a little small talk, he offered me a taste.
I hesitated and turned down the original offer as I had never been a fan of standard yellow mustard.
Before I could even finish my apologetic denial, a small grin came across his face as he promised that I would like it if I just gave it a chance.
After being convinced by both he and the staff, I reluctantly picked up a pretzel and dipped it in the thick, yellow sauce. One bite later and I was in love!
I knew I had to replicate that exact same taste for my family and friends to try. After a few trial and error batches, I had the perfect recipe!
What Does Hot Pepper Mustard Taste Like?
A spread that is as thick as custard, sweet as jam, and packed with a ton of flavor with a slight kick of heat.
Each year we have family and friends knocking on our door in hopes that we have an extra jar or two to share. It has become so popular that I make an extra 24 pints just for gifts.
We use this hot pepper mustard not only as a dip for pretzels, but also as a condiment spread which pairs quite nicely with brats, sausages, and even on hamburgers.
We have now replaced the mayonnaise in our tuna salad and deviled egg recipes with this mustard as well.
As with anything that tastes this good, there is one dietary downfall – the amount of sugar required. It calls for as much sugar as a standard jam recipe.
I have tried making it with honey but the flavor just wasn’t the same. I have decreased the amount of sugar in my original recipe to the lowest point possible without compromising the taste.
Hot Pepper Mustard Recipe
*makes approximately 7 pints
INGREDIENTS:
40 medium-large banana peppers
4 hot peppers (optional for additional heat)
A quart of prepared yellow mustard
1 quart of apple cider vinegar
1 1/4 cup all-purpose flour
5 cups white sugar
1 1/2 cup water
1 teaspoon Kosher salt
INSTRUCTIONS:
1. Seed and chop peppers into fine pieces. *We use the Hamilton Beach Food Processor to complete this task in a fraction of the time.
2. Place peppers in a large stockpot. Add the remaining ingredients and stir.
3. Bring mixture to a boil, stirring constantly. Boil for 5 minutes. Continue to stir to prevent the mixture from sticking to the bottom of the pan.
4. Place in warm, sterilized pint jars, leaving 1/4 inch head space. Wipe rim and add warm lid and finger tighten the ring. Place in hot water bath and process for 10 minutes (adjust for altitude).
RED PEPPERS IN MUSTARD SAUCE
This recipe of Red Peppers in Mustard Sauce is a great way of preserving peppers for the colder season. Savory and delicious, the peppers can be served with roasted meats, like pork or beef.
PREP TIME15 minutes
COOK TIME15 minutes
ADDITIONAL TIME1 day
TOTAL TIME1 day 30 minutes
INGREDIENTS
- For this amount I used a 1 Quart Mason Jar that needs to be sterilized
- 1.5 pounds red bell peppers cut in stripes
- 1/2 cup yellow mustard
- 1/4 cup vinegar your choice I used organic apple cider vinegar
- 3 tablespoons raw organic honey
- 2 tablespoons vegetable oil ( I used olive oil)
- 2 tablespoons salt
- 2 tablespoons peppercorns
- 3 bay leaves
INSTRUCTIONS
- Sterilize the jar.
- Wash and clean the red bell peppers. Remove the core and seeds.
- Slice them in stripes. Set them aside.
- Make the mustard sauce:
- In a medium pot, whisk together mustard, honey, salt, oil, vinegar, bay leaves, peppercorns.
- Bring to a boil, then let it simmer for 7-8 minutes. Add the peppers to the sauce and simmer them only 2-3 minutes.
- Remove from the stove and fill up the jar with the peppers. Pour the sauce over the peppers. Close the jar with the lid and flip the jar upside down.
- Cover the jar with towels and keep it covered for 24 hours. Store them in a cool pantry. (Read the notes below)
NOTES
- Store the jar in a cool pantry.
- The peppers will be ready to eat in about a month or so. We usually make them in September and use them over the winter.
- Keep the jar refrigerated after opening.
- Good with roasted meats.