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 jalapeño mustard recipe spices things up just right.
It’s a Dijon mustard, and the tang from the white wine complements perfectly the spiciness and bright flavor of the jalapeño. Control your heat by increasing or decreasing the amount of jalapeños used, or you can opt for jumping up the pepper scale and using serrano peppers instead.
Spicy Jalapeño Mustard
Ingredients
- 3 jalapeño 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 jalapeños used, or substitute in serrano peppers for the jalapeños.
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