Recipe for homemade vegetable mustard

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You no longer know what to do with excess vegetables from the garden? But it's run over, the chamalas are ready? Make homemade mustard, which is great not only for grilled meats. In addition, it is full of vitamins and as they say – without chemistry 🙂 Here's the recipe…

of tomatoes (they can also be overripe or, on the contrary, immature)
1 kg of peppers (remove only the stem, you can leave the seedling)
1/2 kg peeled onion
10 garlic cloves
5 tablespoons mustard seeds
15 dkg sugar
2 dl oil
2 dl vinegar
3 tablespoons salt
a little pepper and new spices
hot peppers to taste (prefer carefully – or less :-))

H

:

1.Roughly chop the vegetables, along with the other ingredients, in a saucepan and cook for approximately 40-45 minutes. Mix here and there while cooking.

2. Allow the cooked vegetable mixture to cool slightly, then mix it until smooth in a classic food processor. If the resulting consistency seems too sparse to you, you can let the water boil for a while longer.3. Fill in glasses (ideally larger), plug and sterilize for 20 minutes.P. S. If you know you can use mustard quickly, you can skip sterilization – in which case, fill the glasses with hot mustard and after closing, turn the glasses down for a few minutes, as if you're making jam.