Hot Banana Pepper Mustard

This Hot Banana Pepper Mustard is easy to make & really delicious. You can use different kinds of peppers & create a variety of flavors!

Not only is this a wonderful condiment to keep at home and a way to use up those peppers from your garden – but jars of this mustard make a fabulous gift, especially when paired with a container of artisanal pretzels. 

I have a 2800 square foot vegetable and herb garden in my backyard. Nearly half of my garden is devoted to peppers in various forms. This year, I’m growing banana peppers (both hot and sweet, jalapenos, poblanos, mad hatters, habaneros, ghost peppers, chocolate habaneros, Carolina reapers, Trinidad scorpions, cubanelle, hungarian wax peppers, candy cane bell peppers, and regular bell peppers. I feel like Bubba from Forest Gump when he’s talking about all the things that he does with shrimp when I start talking about all the different things I do with mine.

If you want to read more about how I can peppers or roast them for the freezer – you can click on the appropriate linked words to go right to those posts. You can use the handy dandy search tool in the top right as well and search ‘peppers’ – I have a few different recipes where I stuff them and I will freeze them for later meals.

In today’s post, I’m gonna talk about the Hot Banana Pepper Mustard that I make every year. My family and friends love this mustard!

It’s not only delicious but it’s surprisingly easy to make. It’s a shortcut recipe – we aren’t making the mustard itself from scratch. I know some of y’all just breathed a huge sigh of relief! I use prepared yellow mustard and then I doctor it up with my banana peppers and other ingredients. Just make sure you use a yellow mustard that you like. I’m a French’s mustard girl myself.

What do you serve with this Hot Banana Pepper Mustard?

Anything that you would eat regular mustard on… then this mustard is perfect for it too! I love it on top of a hot dog or burger, or with a corn dog. It’s amazing slathered over a pork roast and then baked. And, it’s one of my favorite things to dip pretzels in!

Speaking of dipping pretzels in this banana pepper mustard – that brings me to a great gift idea that I often hand out to family & friends. I use small jelly jars for canning it (I preserve it with a simple water bath) and I give it alongside of a bag of really great artesian pretzels. It makes for a fabulous Christmas gift, house warming present, birthday gift, ‘just because’ present, etc.

Can I use other peppers to make this pepper mustard?

Yes! I love it when folks get creative with recipes. You can make so many varieties of different flavors! Sweet banana pepper mustard, jalapeño mustard, bell pepper mustard, habanero mustard, mixed pepper mustard… the list goes on and on!

What do I need to make this Banana Pepper Mustard?

• About 40 banana peppers, seeded – hot or sweet, or a mix of them both. I like using hot banana peppers the most
• a couple of jalapenos, for color (optional) – seeds removed unless you want more heat
• 4 cups prepared yellow mustard
• 3 cups brown sugar
• 2 cups white sugar
• 4 cups apple cider vinegar
• 1 tablespoon salt
• 1-1/2 cups all purpose flour
• 1 cup water

If you want a Hot Banana Pepper HONEY Mustard – then add in 1 cup of honey to this recipe.

How do I make Banana Pepper Mustard?

Remove the seeds from the peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugars, apple cider vinegar and salt. If you are making honey mustard, then add 1 cup of honey along with those ingredients as well. Bring to a boil, so that it is boiling so hard it cannot be stirred down.

Stir together the flour and cold water until smooth. Make sure your water is cold – and make sure it’s mixed completely or your mustard will clump! Now, if you wind up with clumpy mustard.. it will still taste good so don’t throw it out. I like to use a mason jar with a lid and I shake, shake, shake until it’s all mixed and smooth.

Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.