Ingredients for 1 servings:
1. 5 habanero peppers (you can change up the number of peppers to suit your taste) or 5 bell peppers, of you choice (you can change up the number of peppers to suit your taste)
2. 1 1/2 cups vinegar
3. 1/4 cup salt
4. 1 1/2 cups water
5. 5 cups sugar
6. 1 cup flour
7. 1 tablespoon turmeric
8. 1 tablespoon dry mustard
9. 1 (16 ounce) jar plain mustard
Directions:
1. Wash peppers and place in blender with vinegar.
2. Blend until peppers are ground fine.
3. In a saucepan, combine pepper/vinegar combination with salt and water.
4. Cook until peppers are tender.
5. Strain through cheesecloth and return liquid to large boiler.
6. In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
7. Stir well, making a paste.
8. Add to boiler and cook over low heat until everything is blended well.
9. Slowly bring up to a boil, stirring constantly.
10. It will stick if it is not stirred constantly.
11. It will thicken as soon as it gets to a boil.
12. Turn off and dip into prepared jars.
13. Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
14. I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
15. Many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.
16. Turn upright after 5 minutes and allow to cool completely before moving.