36 hot peppers
1 quart vinegar
1 quart prepared mustard
6 cups sugar
1 tsp salt
1 1/2 cups flour
1 cup water

Wash peppers, cut off ends, grind (seeds and all) in food processor. Mix ground peppers with quart minus 1 cup vinegar. Add mustard, sugar and salt. Bring to a boil, stirring often, cooking 15 minutes. Mix 1 cup of vinegar, flour, water and cook until it starts to thicken. Mix with pepper mixture and cook until desired thickness for spreading. Seal in sterilized jars.