Hot Pepper Mustard Dip

9 Pints
100% would make this recipe for Hot Pepper Mustard Dip again.

Low-Faw dip great for veggies, crackers and cheese, or even on your sandwich

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Hot Pepper Mustard Dip Ingredients

36 each Hot peppers Yellow work best	3 cups Sugar will use between 3-6 cups
1 quart Yellow mustard	1 tablespoon Salt optional
1 quart Cider Vinegar	1 1/2 cups Flour

Instructions for Hot Pepper Mustard Dip

Chop peppers, seeds and all, in blender. Combine with mustard, vinegar, sugar, salt and flour all in blender. Will need blended in batches, careful or your kitchen will be yellow if the blender comes open unexpectedly. Put all in large pot and bring to boil. Stir constantly until thick-remember it will thicken more as it cools. Stir constantly as it will burn easily.
Freeze in small quanities or can in boiling water bath for 10 minutes.
Adding less of the seeds will make the mustard less bity and sugar needs adjusted to your individual tastes. So you may start with the smaller amount and add as it is cooking.

Main Ingredient: MustardCuisine: Uncategorized

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