Roasted Red Pepper Mustard Recipe

• 1 1/2 lb Red bell peppers
• 1/2 c. Dry red wine
• 10 dsh warm pepper sauce
• 2 med Garlic cloves, halved
• 1/4 tsp Cayenne pepper
• 1 Tbsp. Coarse kosher salt
• 3/4 c. Imported English-style dry mustard
• 1 tsp Crushed black peppercorns
• 3/4 tsp Crushed whole allspice
• 1 1/4 c. Boiling water
• 2 Tbsp. Honey
• 3/4 c. Red wine vinegar
• 1 1/2 tsp Dry thyme, crumbled
• 1/2 c. Sherry vinegar
• 3 x Bay leaves
• 3 Tbsp. Mustard seed
• 3 x Fresh thyme sprigs
• 2/3 c. Medium-dry Sherry

Directions