RED PEPPER MUSTARD

Red Pepper Mustard image

Provided by FrankB

Time 40m

Yield 5 12 oz canning jars

Number Of Ingredients 13

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
2 tablespoons flour
1/2 cup water

Steps:

Sauté the onions, red peppers, habenero pepper in the olive oil.
Add the vinegar, sugar, spices and continue to sauté 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 Facts : Calories 491.8, Fat 14.9, SaturatedFat 2.1, Sodium 8.9, Carbohydrate 89.2, Fiber 3.2, Sugar 76.9, Protein 2.7

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