Hot Pepper Mustard

Hot Pepper Mustard Spread

This spread is great for pretzels, crackers, meat and cheese trays and also good for cooking with chicken or as a spread for hamburgers.

100 hot/mild banana peppers medium sized (grind fine with seeds)

2 quarts of white vinegar

2 quarts of yellow mustard

12 cups of sugar

2 tbs salt

Mix everything and bring to a boil. Allow to simmer for about 10 minutes. While it is simmering mix together: 3 cups of flour and about 6 cups of water. You want to flour to be completely dissolved and mixed well. It should be the consistancy of a thick liquid. Add the mixture to your pepper mix. Boil for 5 minutes stirring constantly.

Sterilize your jars and seals. Pack your jars with the spread and seal with hot seals. Water bath for 20 minutes.

Makes approx. 30 1/2 pints (jelly jars)