This recipe is a great way to preserve peppers for the future, and the end product is incredibly useful. I've used mine on everything from sandwiches to barbecue! I did this last year with Fatalis and it was excellent. I've made a larger batch this time with some store bought peppers just to see how canning this would go before I've got peppers of my own to add to the mix. I've adapted this recipe from here: http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-mustard-recipe/index.html
It's a Emeril recipe, but since I was adding peppers I left out all the fu-fu, and just made basic whole grain mustard. I just multiplied all the measurements by 4 because I wanted 4 jelly jars full. Mustard seed can usually be found in the bulk spice section of your local hippy grocery store.
Homemade Habanero Mustard
3/4 cup yellow mustard seeds
1/2 cup plus 2 1/2 tablespoons brown mustard seeds
1 1/3 cup quality white wine
1 1/3 cup white wine vinegar (I used distilled white, as it's what I had.)
3 teaspoons of salt (I used canning salt, try to use something that's not iodized if you're going to can it)
Habaneros to taste (I added 10 chinenses of some kind from the local grocery store)
Combine all ingredients except the peppers in a non-reactive container, cover and place in the fridge overnight. It should look like this the next day, with all the seeds swollen...
The next day, chop peppers coarsely and add the whole mess to the blender. Blend to desired consistancy.
At this point, it's got great mustard spice, and can be eaten just like it is. I'd reccomend making a smaller batch if you don't want to can it. If you want to make a bunch for later, sterilize jars and lids in boiling water, fill with about 1/2 inch of headspace, pop on the lids and process for 20 minutes in boiling water. Be sure to follow safe canning times for your altitude.
Finished product, all canned up. The darker one I added about a cup or so of fresh raspberries to. This stuff is really good, and I'm hoping it will keep for some time. Just to be sure, I'm storing mine in the fridge once it cools, but after 25 minutes in a boiling waterbath, I'm pretty sure these are clean.
This would be great with any pepper Im thinking, but the fatalis I used last year took the cake. Can't wait for Bhut Mustard!
It's a Emeril recipe, but since I was adding peppers I left out all the fu-fu, and just made basic whole grain mustard. I just multiplied all the measurements by 4 because I wanted 4 jelly jars full. Mustard seed can usually be found in the bulk spice section of your local hippy grocery store.
Homemade Habanero Mustard
3/4 cup yellow mustard seeds
1/2 cup plus 2 1/2 tablespoons brown mustard seeds
1 1/3 cup quality white wine
1 1/3 cup white wine vinegar (I used distilled white, as it's what I had.)
3 teaspoons of salt (I used canning salt, try to use something that's not iodized if you're going to can it)
Habaneros to taste (I added 10 chinenses of some kind from the local grocery store)
Combine all ingredients except the peppers in a non-reactive container, cover and place in the fridge overnight. It should look like this the next day, with all the seeds swollen...
The next day, chop peppers coarsely and add the whole mess to the blender. Blend to desired consistancy.
At this point, it's got great mustard spice, and can be eaten just like it is. I'd reccomend making a smaller batch if you don't want to can it. If you want to make a bunch for later, sterilize jars and lids in boiling water, fill with about 1/2 inch of headspace, pop on the lids and process for 20 minutes in boiling water. Be sure to follow safe canning times for your altitude.
Finished product, all canned up. The darker one I added about a cup or so of fresh raspberries to. This stuff is really good, and I'm hoping it will keep for some time. Just to be sure, I'm storing mine in the fridge once it cools, but after 25 minutes in a boiling waterbath, I'm pretty sure these are clean.
This would be great with any pepper Im thinking, but the fatalis I used last year took the cake. Can't wait for Bhut Mustard!
