Gluten-Free Sweet Banana Pepper Honey Mustard Sauce
This Sweet Banana Pepper Honey Mustard Sauce uses no flour, no clear gel, and less sugar than similar recipes. Slightly sweet, tangy, and perfectly sticky, it's delicious brushed on chicken, amazing on pulled pork, and even great served as a dipping sauce for cheese and meat on a charcuterie board. It's a sauce you didn't know you needed in your life!
Equipment
- Food Processor
- 1 Large Kettle
- Disposable Gloves for handling jalapenos
Ingredients
- 40 Sweet Banana Peppers Approx. 3½ pounds
- 7 Jalapenos
- 4 Cups Apple Cider Vinegar
- 4 Cups Yellow Mustard
- 2 Cups Coconut Sugar
- 1 tsp. Salt Redmond's Mineral Salt
- 1½ Cups Honey Possibly more if you desire a sweeter sauce
Instructions
- Prepare the peppers: Wash all the peppers. Cut off the tops and remove the seeds. (Wear gloves to prevent burning your skin when working with the jalapenos). Slice the peppers into rings.
- Grind the peppers: Working in batches, place peppers into the food processor. Grind as fine as your food processor will allow.Option 1 Grind peppers with the vinegar for a smoother sauceOption 2 Grind peppers alone for a slightly chunkier sauce, then add vinegar later on.
- Cook the sauce: Add the ground peppers, vinegar (if not already added), yellow mustard, coconut sugar, and salt into a large kettle.Bring to a boil over high heat, then reduce to medium/low and simmer uncovered for about 2 hours, stirring occasionally until the sauce reaches your desired consistency.
- Add honey: Turn off the heat. Stir in the honey until fully incorporated. Do a taste test and add more honey if you desire a sweeter sauce.
- Cool and store: Allow sauce to cool completely. Store in the refrigerator or freeze for long term storage.
Notes
Will yield approximately 5-6 pints. This varies on how thick you cook the sauce.
Adjust the spiciness by adding or reducing jalapenos.
Store in the refrigerator for up to one month or freeze for 9-12 months. I freeze mine in Ziplock freezer bags.
