15 Hungarian wax peppers, coarse chop
4-5 cloves garlic, chopped
1 cup white wine vinegar
1 cup dijon mustard
sugar
1/2 cup water
3/4 cup flour
Puree peppers, garlic, vinegar and mustard in food processor.
Transfer to pot, stir in sugar and heat to a boil. Reduce heat and simmer for 20 minutes.
Whisk the flour into the water and then add slowly to the pot with vigorous whisking.
Continue to simmer until thick. (This took about 2 minutes, recipe says up to 30)
Notes:
Turned out very hot!
No comments:
Post a Comment