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.
Slideshow:More Condiment Recipes
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
How to Make It
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.
The mustard can be refrigerated for up to 1 week.
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