Monday, August 29, 2011

Mountain Mustard

What to do with an overabundance of Hungarian Wax Peppers or Banana Peppers?

Make Mountain Mustard!

The description for what is called Hot Pepper Mustard on (but known as Mountain Mustard here in Potter County), says it's "A sweet and tangy pepper mustard that is delicious on hot dogs, pretzels and lots more.  A great way to use up an abundance of hot banana-type peppers grown in the garden."  

Mountain Mustard
adapted from

40 banana peppers (5 inches long), stems removed
4 cups yellow prepared mustard
5 cups white sugar
1 cup honey
4 cups apple cider vinegar
1 tablespoon salt
1-1/2 cups all purpose flour
1 cup water

Remove the seeds from the banana peppers and place the peppers in a blender or food processor.  Process until smooth.  Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt.  Bring to a boil, so that it's boiling so hard it cannot be stirred down. 

 I found that you'll want to use an extra large pot because it foams up a lot and mine boiled over a bit.  The smell of this cooking really clears your sinuses!  

Stir together the flour and water until smooth.  Pour into the boiling mixture.  

This is where I adapted the recipe because friends who made this told me that if you follow the recipe on this you'll end up with chunky bits of flour in your mustard.  I put the flour and water in the food processor and mixed it (it formed a paste).  Then I added about four or five ladles of the hot mustard mixture to the flour paste -  mixing after each addition of hot mustard.  I then added the hot, thinned-out flour and mustard mixture from the food processor to the to the pot of hot mustard sauce and stirred hard.  

Continue to boil, stirring constantly, for 5 minutes.  Pour into sterile pint jars and seal with new lids and rings.  Process in a boiling water bath for 5 to 10 minutes, depending on your altitude (I usually go for the longer time and err on the side of safety).

This mustard tasted yummy on spread on the tortillas of last night's sausage fajitas.  It's a little bit sweet, but tangy too!  I like to experiment, and I think that next time I make it I'll replace some of the hot peppers with jalapenos or some other really hot pepper for a spicy version. 

Won't this make some great Christmas gifts!?!

P.S.  Don't forget to hop over to the Homestead Revival Barn Hop!


  1. I am so enjoying your blog! I have chosen a couple of sites to add to my blog roll tonight and you are definitely one of them! I have tons of peppers and had never heard of this recipe! I am so making this for Christmas!

  2. Thank you! It's really, REALLY yummy!

  3. What if we use hot peppers instead of banana; Hot Wax, Inferno and New Mexican Chile? Seems we should reduce the number of peppers per batch. Else risk internal injury due to hotness.

    We could call it Fire on the Mountain Musturd.

  4. We are making this right tastes so good! I plan to blog about my experience at some point but I will credit you and your blog for sharing this recipe since I had never even heard of it! Thanks so much for sharing! Wait until you hear about our silly mix up!

  5. Inviting you the Carnival of Home Preserving on my blog every Friday. Hope to see you there. Laura Williams’ Musings

    The most recent edition - - open until Thursday 6/7.

  6. I to am from PA, and this weekend the weather plans to be a sample of the winter to come. Today I picked the rest of my pepper and plan to make you Potter County Mtn. Mustard. Thank you for sharing.

  7. Can this be made with Splenda
    Iam diabetic diabetic.

  8. You could use cleargel instead of flour about 3/4cup......or adjust. I think it will work.