Mustard Sauce Recipe

This recipe is my Grandmother's sister, my Aunt Bobbi.  It's easily adaptable, too.  I love it on grilled burgers or hot dogs.  It's great on white beans and I even dumped a jar of it in the crockpot and threw in some chicken for several hours.

Mustard Sauce




25-35 hot banana peppers

4-6 jalapeno peppers

6 cups sugar

1 quart yellow mustard

1 quart white vinegar

3 onions, chopped (use as much as you like)

1 tbsp. salt



Chop onions into small pieces. Wearing gloves, remove stems and seeds from all peppers and chop into small pieces. Add all ingredients together in a large pot and bring to a boil. Cook for about 30 minutes longer until peppers and onions are tender. Add ½ cup water and ½ cup flour together, along with a couple spoons of the hot mixture. Add to the pot and cook for 10 minutes longer. Have jars, lids and rings hot in boiling water. Fill jars and put in a boiling water bath for 10 minutes, covered. This makes about 10 ½ pints. Remove and place on a dish towel. They usually all seal in approximately 30 minutes.