Besides a couple onions (always useful) and, uhh, one squash that was just too many to go into the gratin (I'll roast and eat it, nothing wasted here!), what was left were this five pretty little banana peppers.
this here link to it. It used all my peppers, and only a few other ordinary ingredients, to make a hot sauce that I enjoyed in place of sriracha for six months! It's hotter than sriracha, and I looooved it.
This time, I searched on allrecipes.com to find Hot Pepper Mustard, which sounded about right to me. The recipe calls for making exactly eight times as much as I was going to make -- that is, it calls for 40 peppers and I had five. I did a little dividing, some of which was actually damn tricky. Like, what is 1 and 1/2 cups of flour divided by 8? Well, a cup has 16 tablespoons, so the original recipe had 24 tablespoons of flour. Luckily, that divides nicely by 8 into, hey, 3 tablespoons. OK, now we're done talking math.
Point is, I made this here spicy mustard!
Hey? Not familiar with the works of Raffi, and therefore feeling confused this post's title? Don't say I never did anything for you.
My cellular, bananular phone! I'm gonna be singing this all day.