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Homemade Habanero Mustard
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Homemade Habanero Mustard

A coarse, whole-grain mustard made from scratch with yellow and brown mustard seeds, white wine and a fresh habanero.
Course Condiment
Keyword Habanero Pepper
Prep Time 15 minutes
Soaking Time 12 hours
Total Time 12 hours 15 minutes
Servings 24 tablespoons
Calories 23kcal

Ingredients

  • 1 habanero pepper use 2 for a hotter mustard
  • 6 tablespoons yellow mustard seeds
  • 1/3 cup brown mustard seeds
  • 2/3 cup white wine
  • 2/3 cup white wine vinegar
  • 1 1/2 teaspoons salt

Instructions

Day 1

  • In a mixing bowl, mix all ingredients except the habanero, then transfer the mix to a sealable jar and seal.
  • Leave the sealed jar at room temperature (not in the fridge) overnight so the seeds can plump up.

Day 2

  • Cut the habanero 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.
  • Place the habanero 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.

Nutrition

Calories: 23kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg