Hot Mustard Sauce 2 Recipe

Combine salt, vinegar and water in saucepan; mix well. Stir in peppers. Cook for 5 minutes or until peppers are tender, stirring occasionally. Remove from heat. Add mixture of sugar, flour, turmeric, dry mustard and prepared mustard. Cook until thickened, stirring constantly. Pack into 6 sterilized 1 pint jars; seal with 2 piece lids. Process in boiling water bath for 5 minutes. Yield: approx. 100 servings. Calories 54, Carbs 13 g, Fiber <1 g