Roasted Red Pepper Mustard
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Roasted Red Pepper Mustard
  Pepper    Mustard    Spices    Spreads  
Last updated 6/12/2012 1:20:42 AM. Recipe ID 52566. Report a problem with this recipe.
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      Title: Roasted red pepper mustard
 Categories: Spreads, Desserts, Spices
      Yield: 3 Servings
 
  1 1/2 lb Red bell peppers
    1/2 c  Dry red wine
     10    Drops hot pepper sauce
      2 md Garlic cloves, halved
    1/4 ts Cayenne pepper
      1 tb Coarse kosher salt
    3/4 c  Imported English-style dry
           -mustard
      1 ts Crushed black peppercorns
    3/4 ts Crushed whole allspice
  1 1/4 c  Boiling water
      2 tb Honey
    3/4 c  Red wine vinegar
  1 1/2 ts Dried thyme, crumbled
    1/2 c  Sherry vinegar
      3    Bay leaves
      3 tb Mustard seed
      3    Fresh thyme sprigs
    2/3 c  Medium-dry Sherry
 
  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. Puree 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.
  (Can be stored in refrigerator three months.) 
  
  Makes 3 cups
 




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Recipe ID 52566 (Apr 03, 2005)

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