Store-bought spicy mustard, take a back seat. If you want real heat and chili pepper flavor, you’ll want to make it at home. This spicy jalapeƱo mustard recipe spicesĀ things up just right.
It’s a Dijon mustard, andĀ the tang from the white wine complements perfectly the spiciness and bright flavor of the jalapeƱo. Control your heat by increasing or decreasing the amount of jalapeƱos used, or you can opt for jumping up the pepper scale and using serrano peppers instead.
Spicy JalapeƱo Mustard
Ingredients
- 3 jalapeƱo peppers seeds removed and chopped
- 3 cloves garlic chopped
- 1 white onion chopped
- 3/4 cup water
- 1/4 cup yellow mustard seeds
- 1/4 cup mustard powder
- 1/4 cup black mustard seeds
- 1/4 cup white wine dry
- 1/4 cup cider vinegar
- 2 teaspoons roasted coriander seeds
Instructions
- Using a mortar and pestle, crush to powder the roasted coriander and mustard seeds.
- Mix the powder with water, and let it sit for at least 3 hours.
- Mix in remaining ingredients, and pulverize the mixture using a hand blender until smooth.
- To thicken: place the mixture over high heat and bring to a boil, then lower heat and allow it to simmer for 5 minutes. Stir occasionally throughout.
- Remove from heat and allow the mustard to cool.
- Place into an airtight container and refrigerate.
Notes
Adjust the heat by adding or decreasing the jalapeƱos used, or substitute in serrano peppers for the jalapeƱos.
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!