BIG OLE BILL'S SWEET AND SPICY JALAPENO MUSTARD
I put this Mustard on everything like Kielbasa, to baste chicken, before broiling pork. I even use it to dip Pretzels in!
Provided by Bill Heleine
Categories Other Sauces
Time 45m
Number Of Ingredients 9
Steps:
- 1. Cut the Jalapenos lengthwise into halves. Remove and reserve seeds. Chop Jalapenos finely to yield about 4 cups.
- 2. Combine Jalapenos, water, vinegar and salt in a saucepan. Simmer over medium heat until Jalapenos are tender , about 8 minutes.
- 3. Add reserved Jalapeno seeds to Jalapeno mixture according to taste, 1 Tablespoon for mild, 2 Tablespoons for medium, 3 or more for hot.
- 4. Combine Sugar, Flour, Cumin and Dry Mustard on a bowl and mix well. Stir in the Yellow Mustard.
- 5. Add the Mustard mixture to the Jalapeno mixture and mix well. Simmer, stirring frequently until thickened, about 5 to 10 minutes
- 6. Spoon into 10 hot sterilized 1/2 pint jars, leaving 1/2 inch of space at top ( You can use bigger jars if you wish). Seal with lids and process in hot water bath for 5 minutes. Store in a cool place.
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