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:

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?

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?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?
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