Habanero heat, wicked tang…
This is one big and bold mustard, that’s for sure. Habanero peppers as the base deliver an extra hot punch. Be sure you and your guests are ready for this step up in condiments (and label properly) as it’ll come as a heated surprise.
Habanero mustard is perfect for grilling season – top your grilled pork chops with it or use it as an extra spicy condiment for burgers and hot dogs. Or use it as a base for hot sauce making. One of our favorite hot sauce (Professor Phardtpounders Colon Cleaner) uses a mustard base and Scotch bonnet peppers to deliver an exceptional hot sauce experience.
If you like the idea of this level of heat, but want to step into it, reduce the amount of habaneros used. It won’t impact the recipe beyond reducing the overall spiciness. Also, make double sure to remove the seeds and membrane from the habaneros as they contain much of the heat. And, as always – wear kitchen gloves while handling chilies, especially those habanero level heat and above. Chili burn at this level of heat is powerful.
Homemade Habanero Mustard
- 7 habanero peppers
- 3/4 cup yellow mustard seeds
- 2/3 cup brown mustard seeds
- 1 1/3 cup white wine
- 1 1/3 cup white wine vinegar
- 1 tablespoon salt
- In a mixing bowl, mix all ingredients except habaneros, then transfer the mix to a sealable jar and seal.
- Place the sealed jar in a dry area (non-refrigerated) overnight to allow the seeds to plump up.
- Cut the habaneros in half and remove the seeds and membrane (keep them in for extra extra hot mustard, but don't say we didn't warn you).
- Coarsely chop the habanero peppers.
- Place the habaneros and mustard seed mix in a food processor and process to your desired consistency.
- Serve immediately or re-jar, seal, and refrigerate for later use. The habanero flavor will meld into the mustard and intensify if you allow the mustard to settle overnight prior to use.