Ingredients:
- 10 Lemon Drop peppers
- 1/3 cup all-purpose flour
- 2 cups granulated sugar
- 1 1/3 cups yellow mustard
- 1 1/3 cups cider vinegar
- 1/2 cup water
- Pinch of Kosher salt
Directions:
1. Remove the seeds and stems from the peppers. Place in a food processor and process until they are chopped to the size you like. I like mine eensy weensy, so I just pulverized mine. Set aside.
2. In a large skillet, add in the flour and sugar. Whisk until combined.
3. Add in about half of the mustard and whisk until everything is completely incorporated and there are no lumps from the flour.
4. Add in the remaining mustard, peppers, vinegar, water, and salt. Mix with a whisk and everything is combined. Place over medium heat and stir occasionally.
5. Once the hot pepper mustard comes up to a boil, stir constantly as it will burn easily. Let it cook to your desired thickness. I cook mine about 20 minutes until it becomes quite thick.
*May substitute lemon drop peppers with Hungarian peppers.
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