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.
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|Serving Size: 1 Pint (553g)|
|Recipe Makes: 9|
|Calories from Fat: 50 (5%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 1275.4mg||44 %|
|Potassium 814.1mg||21 %|
|Total Carbohydrate 242.4g||71 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 234.9g|
|Protein 11g||16 %|
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Calories per serving: 1024
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