Fitzgerald’s Family Farm posted a “Mountain Mustard” recipe that we decided to try since we had a nice supply of hot peppers. The peppers were a combination of Hungarian Wax, Inferno and New Mexican Chili. These great looking peppers were grown by a down-state gardener who visits us and gets garlic from us.
The result was six (6) quarts and 12 ounces of home-made “Fire on the Mountain Mustard”. We used a fewer number of peppers but doubled the batch ingredients, because we had all hot peppers and no sweet banana peppers. The flavor turned out to be mildly hot, but not overly hot. Just the right spicy flavor. Thank you Sharon for the great recipe.