Recipe - Roasted Red Pepper Mustard

1 One half pound Red bell peppers
One half cup Dry red wine
10 Drops hot pepper sauce
2 md Garlic cloves, halved
One fourth teaspoon Cayenne pepper
1 tablespoon Coarse kosher salt
Three fourths cup Imported Englishstyle dry
mustard
1 teaspoon Crushed black peppercorns
Three fourths teaspoon Crushed whole allspice
1 One fourth cup Boiling water
2 tablespoon Honey
Three fourths cup Red wine vinegar
1 One half teaspoon Dried thyme, crumbled
One half cup Sherry vinegar
3 Bay leaves
3 tablespoon Mustard seed
3 Fresh thyme sprigs
2/3 cup Mediumdry 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini