Greek Food, Cooking and Recipe Community

Hot Pepper Mustard/Relish

1 - 7 of 7 Posts
A

aureliofartthing

New member
72 hot peppers
1 quart vinegar
6 cups sugar
1 quart mustard
1 tablespoon salt or sea salt

Grind peppers in food processor.
Combine all above and cook till it comes to a boil. Stir regularly

Mix up in a separate bowl, 1 ½ cup water with 1 ½ cup flour.

Put Flour/Water mixture into boiling mustard/pepper mix.

Cook at a slow boil while stirring for 5 to 10 minutes.

Place into clean hot glass jars with lid and tighten.

You can use more or less peppers.

I use mostly Hot Banana peppers, Jalapenos, and Habanero peppers. Avoid the Habaneros and Jalapenos if you dont like Heat.
regards

@aureliofartthing​

SaveShare
Reply

1 - 1 of 1 Posts
 
Last edited:
  • Like
Reactions: greek_ggirl
aureliofartthing said:
72 hot peppers
1 quart vinegar
6 cups sugar
1 quart mustard
1 tablespoon salt or sea salt

Grind peppers in food processor.
Combine all above and cook till it comes to a boil. Stir regularly

Mix up in a separate bowl, 1 ½ cup water with 1 ½ cup flour.

Put Flour/Water mixture into boiling mustard/pepper mix.

Cook at a slow boil while stirring for 5 to 10 minutes.

Place into clean hot glass jars with lid and tighten.

You can use more or less peppers.

I use mostly Hot Banana peppers, Jalapenos, and Habanero peppers. Avoid the Habaneros and Jalapenos if you dont like Heat.


SaveShare
Reply

1 - 1 of 1 Posts
Click to expand...
Thanks for sharing! What can I use this mustard for? Sandwiches?
 
What is this? This not Greek... Greeks don't eat spicy things (except skordalia)...
 
  • Like
Reactions: paharo45
  • Like
Reactions: paharo45
ellinasgolfer0320 said:
What is this? This not Greek... Greeks don't eat spicy things (except skordalia)...
Click to expand...
I've seen like two dishes that are spicy like spetsofai (which is barely spicy) and tirokafteri
 
paharo45 said:
I've seen like two dishes that are spicy like spetsofai (which is barely spicy) and tirokafteri
Click to expand...
Yup.. that's about it.. Greeks don't eat anything spicy. Greeks think pepperoni is spicy, soo....
 
Last edited:
  • Like
Reactions: mastichas09
ellinasgolfer0320 said:
Yup.. that's about it.. Greeks don't eat anything spicy. Greeks think pepperoni is spice, soo....
Click to expand...
I kind of wish there was more spicy food, I'm so used to it now that I crave a kick sometimes
 
1 - 7 of 7 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top