Red Peppers in Mustard Sauce
Bold and tangy red peppers combined with zesty mustard and vinegar for a flavorful homemade sauce. Serve them with roasted pork or beef.
Servings: 8 servings
Calories: 93kcal
Equipment
Ingredients
- 1 ½ pounds red bell peppers cut in stripes
- ½ cup yellow mustard
- ¼ cup vinegar your choice (I used organic apple cider vinegar)
- 3 tablespoons raw organic honey
- 2 tablespoons vegetable oil I used olive oil
- 2 tablespoons salt
- 2 tablespoons peppercorns
- 3 bay leaves
Instructions
- Sterilize the jar.
- Wash and clean the red bell peppers. Remove the core and seeds. Slice them in stripes. Set them aside.
Make the mustard sauce:
- In a medium pot, whisk together mustard, honey, salt, oil, vinegar, bay leaves, peppercorns.
- Bring to a boil, then let it simmer for 7-8 minutes. Add the peppers to the sauce and simmer them only 2-3 minutes.
- Remove from the stove and fill up the jar with the peppers. Pour the sauce over the peppers. Close the jar with the lid and flip the jar upside down.
- Cover the jar with towels and keep it covered for 24 hours. Store them in a cool pantry. (Read the notes below)
Notes
- Store the jar in a cool pantry.
- The peppers will be ready to eat in about a month or so. We usually make them in September and use them over the winter.
- Keep the jar refrigerated after opening.
- Good with roasted meats.
Nutrition
Serving: 1serving | Calories: 93kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 1920mg | Potassium: 241mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2690IU | Vitamin C: 109mg | Calcium: 29mg | Iron: 1mg
