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Ingredients
- 12 Hot Banana Peppers from a jar with tops removed and chopped
- 4 cloves Garlic
- 1 cup Yellow Mustard
- 1 cup White Wine Vinegar
- 1/2 cup Sugar
- 2 tablespoon Sugar
- 2 tablespoon All-Purpose Flour
Preparation
Step 1
In a food processor, puree the peppers, garlic, mustard and vinegar.
step 2
Pour the puree into a nonreactive saucepan, then add
1/2 cup Sugar and 2 tablespoon Sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.
tep 3
ingredients
In a small bowl or juice glass, mix the 2 tablespoon All-Purpose Flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar). The sauce can be refrigerated for up to 1 month.