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Ingredientes
- 1Â 1/2 lb Red bell peppers
- 1/2 c. Dry red wine
- 10 dsh warm pepper sauce
- 2 med Garlic cloves, halved
- 1/4 tsp Cayenne pepper
- 1 Tbsp. Coarse kosher salt
- 3/4 c. Imported English-style dry mustard
- 1 tsp Crushed black peppercorns
- 3/4 tsp Crushed whole allspice
- 1Â 1/4 c. Boiling water
- 2 Tbsp. Honey
- 3/4 c. Red wine vinegar
- 1Â 1/2 tsp Dry thyme, crumbled
- 1/2 c. Sherry vinegar
- 3 x Bay leaves
- 3 Tbsp. Mustard seed
- 3 x Fresh thyme sprigs
- 2/3 c. Medium-dry Sherry
Direcciones
- Char bell peppers oven gas flame or possibly in broiler till blackened on all sides. Wrap in paper bag and let stand ten min. Peel and seed. Rinse if necessary; pat dry. Puree in processor till smooth. Fold in warm pepper sauce and cayenne pepper. Transfer to bowl.
- Place dry mustard in medium bowl. Add in water, both vinegars and mustard seed, whisking till mustard is smooth. Cover and let mellow two hrs.
- Combine Sherry, wine, garlic, salt, black pepper and allspice in heavy nonaluminum saucepan. Cover partially and simmer 7 min. Strain sherry mix through fine sieve into mustard. Stir in honey and dry thyme.
- Return to saucepan. Set saucepan in larger pan of simmering water. Cook till consistency of mayonnaise, stirring frequently, 20 to 30 min.
- Whisk in red pepper puree. Pack mustard into warm jars. Top each with bay leaf and thyme sprig. Cold completely. Seal tightly and chill one week to mellow flavors. (Can be stored in refrigerator three months.) From
- Makes 3 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 3 servings | |
| Calories 213 | |
| Calories from Fat 33 | 15% |
| Total Fat 3.95g | 5% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2375mg | 99% |
| Potassium 598mg | 17% |
| Total Carbs 29.76g | 8% |
| Dietary Fiber 6.2g | 21% |
| Sugars 20.36g | 14% |
| Protein 5.08g | 8% |
