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Roasted Red Pepper Mustard

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Submitted by YaNKee

YIELD

3 cups

PREP

20 min

COOK

45 min

READY

3 hrs

Ingredients

1 ½ 680.4
½ 118
CUP ML RED WINE
dry *
2 2
MEDIUM MEDIUM GARLIC CLOVES
halved *
¼ 1.3
TEASPOON ML CAYENNE PEPPER
1 15
TABLESPOON ML KOSHER SALT
1 5
TEASPOON ML BLACK PEPPERCORNS
1 ¼ 296
CUPS ML WATER
boiling
2 3E+1
TABLESPOONS ML HONEY
¾ 177
1 ½ 7.5
TEASPOONS ML THYME
crumbled *
½ 118
3 3
EACH EACH BAY LEAVES *
3 45
TABLESPOONS ML MUSTARD SEEDS
158
CUP ML SHERRY *

Directions

Char bell peppers oven gas flame or in broiler until blackened on all sides.

Wrap in paper bag and let stand ten minutes. Peel and seed.

Rinse if necessary; pat dry.

Purée in processor until smooth. Mix in hot pepper sauce and cayenne pepper.

Transfer to bowl.

Place dry mustard in medium bowl.

Add water, both vinegars and mustard seed, whisking until mustard is smooth.

Cover and let mellow two hours.

Combine Sherry, wine, garlic, salt, black pepper and allspice in heavy nonaluminum saucepan.

Cover partially and simmer 7 minutes.

Strain sherry mixture through fine sieve into mustard.

Stir in honey and dried thyme.

Return to saucepan.

Set saucepan in larger pan of simmering water.

Cook until consistency of mayonnaise, stirring frequently, 20 to 30 minutes.

Whisk in red pepper puree.

Pack mustard into hot jars. Top each with bay leaf and thyme sprig.

Cool completely. Seal tightly and refrigerate one week to mellow flavors.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 343g (12.1 oz)
Amount per Serving
Calories 129 20% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1761mg 73%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 20%
Sugars g
Protein 8g
Vitamin A 107% Vitamin C 364%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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