12 Hot Banana Peppers from a jar with tops removed and chopped 4 cloves Garlic 1 cup Yellow Mustard 1 cup White Wine Vinegar
In a food processor, puree the peppers, garlic, mustard and vinegar.
1/2 cup Sugar
Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.
2 tablespoon All-Purpose Flour
In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar). The sauce can be refrigerated for up to 1 month.