Banana Pepper Mustard

This crazy-delicious homemade mustard from Dallas chef Tim Byres gets flavor from banana peppers, yellow bell peppers, fresh ginger and Dijon mustard. It’s great on burgers, hot dogs and heroes.

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  • Servings: Makes 1 1/4 cups

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  • 1/4 pound yellow banana peppers—stemmed, seeded and chopped
  • 1/2 yellow bell pepper, seeded
  • 1/2 small yellow onion, finely chopped
  • 2 tablespoons minced peeled fresh ginger
  • 1/3 cup water
  • 1/4 cup apple cider vinegar
  • 1 1/2 teaspoons sugar
  • 1/8 teaspoon ground turmeric
  • 1/2 cup plus 2 tablespoons Dijon mustard
  • Salt

How to make this recipe

  1. In a medium saucepan, combine everything except the mustard and salt and bring to a boil. Simmer over moderate heat until the peppers and onion are soft, about 5 minutes. Transfer to a blender and puree until very smooth. Add the Dijon and puree until just incorporated. Season the mustard with salt. Transfer to a bowl and let cool completely, then refrigerate until well chilled, about 30 minutes.

Make Ahead

The mustard can be refrigerated for up to 1 week.

Contributed By Published July 2015

1036189 recipes/banana-pepper-mustard 2015-06-18T14:55:20+00:00 Tim Byres sauces-and-condiments|summer|vegetarian|make-ahead|healthy|20-for-a-crowd|barbecue-cookout july-2015 recipes,banana-pepper-mustard 1036189

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