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I am so very blessed to have wonderful neighboring land owners. When they pay us a visit they always bring us wonderful fresh produce from the U-Pick farms in Washington. This weekend was filled with good company and a lot of kitchen time. We made another batch of our Trayer Wilderness Homemade Chili Sauce and Salsa getting us 11 more quarts for winter.
This summer our Mountain Boy was on vacation with his grandparents and my Mountain Man was busy outside building things while I was putting up our winter forage and although our Mountain Dog was by my side like velcro awaiting a dropped morsel he was unable to assist without thumbs… 🙂 So I was not only blessed with the produce and the company this time, but also with some help. It was quite a breath taking experience with all the habanero peppers being sliced.
I’ve included our recipe below. We tried it out Sunday while entertaining the Stotz’s and our good friend John. Everyone commented on how clear their sinuses became… 🙂
I look really forward to continue to share our lifestyle, recipes, ideas, tips and stories. We live very frugally and traditionally. We make and bake everything from scratch. We no longer purchase anything processed or packaged. It is a busy lifestyle, but it is very rewarding, healthy and money saving. We also work around a gluten free (wheat free) and casein free (dairy free) diet and I hope to share my knowledge with others. So continue to check back weekly for new posts.
|Mountain Woman Hot Pepper Mustard|
- 36 to 40 peppers of your choice (seeded) – we use Habanero Chili’s
- 4 cups of sugar
- 1 quart of vinegar
- 1 quart of yellow mustard
- 1 1/2 cups of flour
- Mix flour and vinegar. Add the rest of the ingredients. Mix with a whisk.
- Cook on low to medium heat. Continue to stir and mix until thick.
- Add hot mustard to pint sized jars (or jars of choice), add lids, screw rings on tight and let set to seal.