6 hot peppers, ground fine
2/3 c. prepared mustard
2/3 c. vinegar
1/2 tsp. salt
1 c. sugar

Thicken with 1/4 cup flour and water. Bring above ingredients to a boil. Combine flour with water as you would for gravy. Remove hot mixture from burner and gradually add flour mixture. Return to heat and stir until thickened. Seal in jars and process in water bath for 5 minutes. Can be put in jars and keep in refrigerator for 2 months.