Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Red bell peppers
1/2 c Dry red wine
10 Drops hot pepper sauce
2 md Garlic cloves, halved
1/4 ts Cayenne pepper
1 tb Coarse kosher salt
3/4 c Imported English-style dry
-mustard
1 ts Crushed black peppercorns
3/4 ts Crushed whole allspice
1 1/4 c Boiling water
2 tb Honey
3/4 c Red wine vinegar
1 1/2 ts Dried thyme, crumbled
1/2 c Sherry vinegar
3 Bay leaves
3 tb Mustard seed
3 Fresh thyme sprigs
2/3 c Medium-dry Sherry

Char bell peppers oven gas flame or in broiler until blackened on all
sides. Wrap in paper bag and let stand ten minutes. Peel and seed.
Rinse if necessary; pat dry. Puree in processor until smooth. Mix in
hot pepper sauce and cayenne pepper. Transfer to bowl.

Place dry mustard in medium bowl. Add water, both vinegars and
mustard seed, whisking until mustard is smooth. Cover and let mellow
two hours.

Combine Sherry, wine, garlic, salt, black pepper and allspice in heavy
nonaluminum saucepan. Cover partially and simmer 7 minutes. Strain
sherry mixture through fine sieve into mustard. Stir in honey and
dried thyme. Return to saucepan. Set saucepan in larger pan of
simmering water. Cook until consistency of mayonnaise, stirring
frequently, 20 to 30 minutes. Whisk in red pepper puree. Pack
mustard into hot jars. Top each with bay leaf and thyme sprig. Cool
completely. Seal tightly and refrigerate one week to mellow flavors.
(Can be stored in refrigerator three months.) From Bon Appetit, Dec
'85.

Makes 3 cups

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