ROASTED RED PEPPER MUSTARD

      Title: ROASTED RED PEPPER MUSTARD
  Categories: Spreads, Desserts, Spices
       Yield: 3 Servings
  
   1 1/2 lb Red bell peppers
     1/2 c  Dry red wine
      10    Drops hot pepper sauce
       2 md Garlic cloves, halved
     1/4 ts Cayenne pepper
       1 tb Coarse kosher salt
     3/4 c  Imported English-style dry
            -mustard
       1 ts Crushed black peppercorns
     3/4 ts Crushed whole allspice
   1 1/4 c  Boiling water
       2 tb Honey
     3/4 c  Red wine vinegar
   1 1/2 ts Dried thyme, crumbled
     1/2 c  Sherry vinegar
       3    Bay leaves
       3 tb Mustard seed
       3    Fresh thyme sprigs
     2/3 c  Medium-dry 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
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