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