Red Pepper Mustard
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 ⓘ
Instructions
- Saute the onions, red peppers, habenero pepper in the olive oil.
- Add the vinegar, sugar, spices and continue to saute so the the spices sweat with the vegetables.
- Add the apricot nectar and frozen orange juice concentrate. Bring the mixture to a boil and simmer for 5 minutes.
- Mix the flour and water together carefully so that you have no lumps and pour into the bubbly peppers. Whisk until thick.
- 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.
Nutrition & Diet Analysis (per serving)
432
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).