1. First, put on those gloves and chop the hot peppers finely using a knife or food processor.

2. In a large stainless-steel pot, combine the chopped peppers, yellow mustard, white vinegar, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent burning.

3. In a small bowl, whisk together the flour or cornstarch with the water to create a smooth slurry. This will help thicken the hot pepper mustard to your desired consistency.

4. Slowly whisk the slurry into the simmering mustard mixture. Continue to cook for 5–10 minutes, stirring frequently, until the hot pepper mustard reaches your preferred thickness.

5. If desired, stir in a teaspoon of turmeric or paprika to enhance the color and flavor of your hot pepper mustard. Adjust the seasonings to your taste.

6. Once the hot pepper mustard has thickened to your liking, let it cool slightly. Transfer the mixture to jars for short-term storage in the fridge or process in sterilized canning jars for long-term preservation.