Directions:
- Sauté the onions, red peppers, habenero pepper in the olive oil.
- Add the vinegar, sugar, spices and continue to sauté so the the spices sweat with the vegetables.
- Add the apricot nectar and frozen orange juice concentrate. Bring the mixture to a boil and simmer for 5 minutes.
- Mix the flour and water together carefully so that you have no lumps and pour into the bubbly peppers. Whisk until thick.
- Pour the hot mixture into sterilized jars, clean the top of jar and then close with the tops and rings. Process the mustard in a water bath for 10 minutes after the water boils, or 20 minutes in a steam canner.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.48 Kcal (2338 kJ) | ||
| Calories from fat | 192.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.35g | 33% | |
|---|---|---|---|
| Sodium | 327.25mg | 14% | |
| Potassium | 569.85mg | 12% | |
| Total Carbs | 86.68g | 29% | |
| Sugars | 54.1g | 216% | |
| Dietary Fiber | 6.56g | 26% | |
| Protein | 4.34g | 9% | |
| Vitamin C | 195.9mg | 326% | |
| Iron | 0.9mg | 5% | |
| Calcium | 77.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 124.63 Kcal (522 kJ) | ||
| Calories from fat | 42.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.77g | 33% | |
|---|---|---|---|
| Sodium | 73.03mg | 14% | |
| Potassium | 127.17mg | 12% | |
| Total Carbs | 19.34g | 29% | |
| Sugars | 12.07g | 216% | |
| Dietary Fiber | 1.46g | 26% | |
| Protein | 0.97g | 9% | |
| Vitamin C | 43.7mg | 326% | |
| Iron | 0.2mg | 5% | |
| Calcium | 17.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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