Bell Pepper Mustard Recipe

A recipe entirely mine, which I have adjusted over time to make it more or less fluid.

Of a beautiful yellow-orange color, but you can make it bright green, just change the color of the peppers.

I also added some chili to achieve a sparkling result.

In truth, it is very simple to prepare, you just need a lot of patience.

It takes four to five days, depending on whether you want it more or less fluid

I used 2.2 lbs of yellow and red peppers and 3 cups of sugar as a base; if you want it more fluid and transparent, add 2 cups of water and 1.25 cups of sugar, the process remains unchanged, only cooking times lengthen slightly.

You can serve this mustard with blue cheeses, goat cheeses, like Roccaverano or with aged cheeses.

But you can be creative with its pairing…Mixed boiled meats, roasts, prosciutto, bread crostini, canapés

I gave you some advice, let your imagination run wild!

I used my own peppers, which are not very large and watery, if you use the Carmagnola type

The result is the same, they have longer cooking times due to the higher water content.

but we’re talking about a few minutes…

Yes, because this mustard really requires just a few minutes of cooking, spread over the various days…

You’ll find mustard essence in pharmacies, or on Amazon; I don’t like using mustard paste because it gives the final result less shine, plus even with caution, there are always some small lumps.

The yield is decidedly higher; you need to be careful when pouring the drops, as inhaling the vapors is very pungent and annoying for the nose, in truth, just move your face away from the pot or use a mask. Once absorbed, it no longer causes problems.

I recommend 10 drops for this amount, increase or decrease according to your personal taste.

Keep reading to find out more