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Roasted Red Pepper Mustard

Roasted Red Pepper Mustard recipe image
This British dessert features Red bell peppers, Dry red wine, Hot pepper sauce, Garlic cloves, halved. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 468.5
Dietary: Gluten-free, Vegetarian
Description
This British dessert features Red bell peppers, Dry red wine, Hot pepper sauce, Garlic cloves, halved. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/2 pound Red bell peppers
  • 1/2 cup Dry red wine
  • 10 Drops Hot pepper sauce
  • 2 md Garlic cloves, halved
  • 1/4 teaspoon Cayenne pepper
  • 1 tablespoon Coarse kosher salt
  • 3/4 cup Imported English-style dry
Directions
  1. 1
    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.
  2. 2
    Wrap in paper bag and let stand ten minutes.
  3. 3
    Peel and seed.
  4. 4
    Rinse if necessary; pat dry.
  5. 5
    Puree in processor until smooth.
  6. 6
    Mix in hot pepper sauce and cayenne pepper.
  7. 7
    Transfer to bowl.
  8. 8
    Place dry mustard in medium bowl.
  9. 9
    Add water, both vinegars and mustard seed, whisking until mustard is smooth.
  10. 10
    Cover and let mellow two hours.
  11. 11
    Combine Sherry, wine, garlic, salt, black pepper and allspice in heavy nonaluminum saucepan.
  12. 12
    Cover partially and simmer 7 minutes.
  13. 13
    Strain sherry mixture through fine sieve into mustard.
  14. 14
    Stir in honey and dried thyme.
  15. 15
    Return to saucepan.
  16. 16
    Set saucepan in larger pan of simmering water.
  17. 17
    Cook until consistency of mayonnaise, stirring frequently, 20 to 30 minutes.
  18. 18
    Whisk in red pepper puree.
  19. 19
    Pack mustard into hot jars.
  20. 20
    Top each with bay leaf and thyme sprig.
  21. 21
    Cool completely.
  22. 22
    Seal tightly and refrigerate one week to mellow flavors.
  23. 23
    (Can be stored in refrigerator three months.) From Bon Appetit, Dec '85

Nutrition Facts

Servings 3

Amount Per Serving
Calories 468.5kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 21942.6mg915%
Total Carbohydrate 92.0g31%
Dietary Fiber 14.0g57%
Sugars 12.8g
Protein 15.0g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bell, blending, boiling, british, broiling, cayenne, cloves, coarse, dessert, dry, englishstyle, garlic, halved, hot, imported, kosher, mustard, pepper, peppers
Read it online: https://www.chefs-mate.com/recipe/roasted-red-pepper-mustard/