Using ingredient imported english-style dry
Roasted Red Pepper Mustard
- 10 drops pepper sauce (hot)
- 3 thyme sprigs (fresh)
- 3 bay leaves
- 2 garlic (cloves)
- 400 gr bell peppers (red)
- 300 ml boiling water
- 180 ml wine vinegar (red)
- 180 gr imported english-style dry
- 160 ml dry sherry
- 120 ml sherry vinegar