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“CrazyCyndi's Hot Pepper Butter (#137562) inspired me to make a Mustard that I could use for sandwiches or possibly add cream to make it into a sauce for hot chicken, pork or veal. The result is incredible and I cannot thank CrazyCyndi enough for supplying a good recipe.”
READY IN:
40mins
YIELD:
5 12 oz canning jars
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Sauté the onions, red peppers, habenero pepper in the olive oil.
  2. Add the vinegar, sugar, spices and continue to sauté so the the spices sweat with the vegetables.
  3. Add the apricot nectar and frozen orange juice concentrate. Bring the mixture to a boil and simmer for 5 minutes.
  4. Mix the flour and water together carefully so that you have no lumps and pour into the bubbly peppers. Whisk until thick.
  5. 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.

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