Hot Pepper Mustard - cooking recipe

Ingredients

5 habanero peppers (you can change up the number of peppers to suit your taste) or 5 bell peppers, of you choice (you can change up the number of peppers to suit your taste)
1 1/2 cups vinegar
1/4 cup salt
1 1/2 cups water
5 cups sugar
1 cup flour
1 tablespoon turmeric
1 tablespoon dry mustard
1 (16 ounce) jar plain mustard

Preparation

Wash peppers and place in blender with vinegar.
Blend until peppers are ground fine.
In a saucepan, combine pepper/vinegar combination with salt and water.
Cook until peppers are tender.
Strain through cheesecloth and return liquid to large boiler.
In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard.
Stir well, making a paste.
Add to boiler and cook over low heat until everything is blended well.
Slowly bring up to a boil, stirring constantly.
It will stick if it is not stirred constantly.
It will thicken as soon as it gets to a boil.
Turn off and dip into prepared jars.
Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings.
I use the inversion method of sealing the lids which is to turn upside down for 5 minutes.
Many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable.
Turn upright after 5 minutes and allow to cool completely before moving.