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I wanted to make the original "Spicy Mustard Relish" recipe using Red Roma tomatoes to see if it would still carry the same taste *the original recipe uses green tomatoes. This does! It's magnificent. That being said, plan on extra time in the kitchen with a watchful eye (aka stirring the pot often) as this took a good 2 hours to fully cook down. It's so worth the time and effort too!! Just make sure you have some nice grilled hot dawgs ready for when this is done because the wonderful French's Mustard smell mixed with all those peppers will definitely make you HONGRY! Enjoy ~ Diane
Spicy Mustard Relish II
1 QT Hot Peppers, chopped (4 Cups)
1 QT Onions, chopped (4 Cups)
1 QT Red Roma Tomatoes, chopped (4 Cups)
1 Pint Sugar (2 Cups)
1 Pint Vinegar (2 Cups)
1 Pint French's Mustard (2 Cups)
Cook all together in a large stock pot or dutch oven.
Cook on medium for 1 hour, stirring often, then reduce heat to low and cook another hour while stirring often - you are looking for the liquid to cook down and thicken.
When water-bath canning, leave 1/4' headspace. Process for 10 mins. in water-bath.
or according to regulations in your area.
*the juicier your red tomatoes are the longer the cooking time (to cook down the liquids)
this recipe was originally written using green tomatoes (that recipe posted in My Recipe Box as well)
**Always wear thin kitchen gloves when handling hot peppers!
Makes Approx 7 half pints
Recipe By: M. Slentz & D. Baker
Photos by: Diane Baker for Canning and Cooking at Home
#spicy #mustard #relish
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