Mild Pepper Mustard

I LOVE this stuff!
I've bought it before at fall craft fairs and have had the pleasure of receiving it from friendly gardeners and canners but had never tried to make it myself until this morning.
My pepper plants are huge this year and every time I go to pick them I always end up with a huge mixing bowl full.
My freezer is running over with whole and diced peppers so I thought now was the time to try making this mustard.
I have to tell you, the peppers that I grow are mild banana peppers so that is what I used. I did add one very hot pepper to the mix though and that was enough to give it just the right amount of pizzazz without all the heat.
However, if you like HOT then use all hot peppers.

Mild Pepper Mustard

36 banana peppers (I used about 50 that ranged in size from small to large)
1 hot pepper (or more)

1 quart prepared mustard

1 quart apple cider vinegar

5 cups sugar

2 cups water

1 1/2 cups flour

Clean peppers and remove seeds.

Grind peppers in a food processor.

Grind until pretty much pureed.

Place in a large stock pot & add vinegar, mustard & sugar.

Bring to a boil.

Keep a close eye on it because once it begins to boil it will quickly boil clear to the top of the pan & over.

Turn heat down and let simmer for 30 minutes.

Mix flour and water together.

Add to mustard mixture.
Cook until thickened. (10-15 min.)

Place in jars and process in a water bath for 15 minutes.

Enjoy!