Ingredients
- 12 hot banana peppers from a jar, tops removed, chopped
- 4 cloves garlic
- 1 cup yellow mustard
- 1 cup white wine vinegar
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
Directions
In a food processor, puree the peppers, garlic, mustard and vinegar.
Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.
In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar). The sauce can be refrigerated for up to 1 month.
Photograph by Andrew Mccaul
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By sladek_11536085
Willis, TX
on March 24, 2013
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This sauce is great and the flavor is excellent. I made mine with two jars of sliced yellow peppers, and substituted 1/2 cup white vinegar and 1/2 apple cider vinegar and instead of mixing the flour with water I used the juice from the pepper jar. I make sandwiches with it. And for hot dogs, corn dogs, and brats its a must! It makes a killer mustard relish for hot dogs!
By joanmcq
Glastonbury, CT
on March 11, 2013
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Flavor was excellent. I was unable to find whole jarred banana peppers in the grocery store. I could only find slices (even on line. I made 1/2 of the recipe and used 1 12 oz jar of slices. Next time I make this recipe I will drain the peppers since I think it will made for a smoother sauce. Heat was good for me and I don't like things too hot. Thank you for this one, Michael. I can't wait to serve it to my guests with mini corndogs!
By Ppresident
Pleasant Prairi...
on September 11, 2012
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We absolutely love this sweet and spicy mustard sauce and have found dozens of uses. Use it on everything from burgers and brats or as a dip for pretzels and chips. Its easy to make and always a hit.
Read all 8 reviews