Best 2 Spicy Jalapeno Mustard Recipes

Explore the flavorful world of "Spicy Jalapeno Mustard" with this comprehensive guide. Whether you're a mustard enthusiast or simply seeking a zesty kick, our article takes you on a culinary journey through the world of mustard, providing you with the knowledge and inspiration to create your own fiery concoction. Discover the secrets behind crafting the perfect balance of heat, tang, and sweetness, and explore various methods for infusing jalapenos into your mustard. Prepare to ignite your taste buds as we delve into the realm of spicy jalapeno mustard, offering insights into different pepper varieties, mustard seeds, and techniques for achieving the desired level of heat.

Here are our top 2 tried and tested recipes!

SPICY JALAPENO MUSTARD

Spicy Jalapeno Mustard image

This is a fairly easy canning recipe. The mustard is a sweet and zesty mustard that goes great on sandwiches, and is also pretty amazing for dipping!

Provided by Kathi Hamill

Categories Spreads

Number Of Ingredients 10

Ingredients

16-20 jalapenos
1 1/2 c white vinegar
1 1/2 c water
1/4 c salt
4 c sugar
1 c flour
1 Tbsp ground turmeric
1 Tbsp ground dry mustard
16 oz yellow mustard
10 half-pint jars with lids and bands

Steps:

1. Halve jalapenos lengthwise; reserve and remove seeds. Finely chop peppers to yield 4 cups.
2. combine jalapenos, vinegar, water and salt in a large saucepan. Simmer over medium heat about 8 minutes. Add 1-3 tablespoons of the reserved seed to the jalapeno mixture, according to taste.
3. Combine sugar, flour, turmeric, and dry mustard in a medium bowl and mix well. Stir in yellow mustard.
4. Add the mustard mixture to the jalapeno mixture and mix well. Simmer about 5 minutes, stirring frequently, until thickened.
5. Spoon into 10 hot, sterilized half-pint jars, leaving 1/2 inch of headspace. Seal with two piece lids. Process in hot water bath for 10-15 minutes.
6. Set jars in a draft-free place and allow to set for 24 hours. Jars or mustard will last 1 year if unopened.

SPICY JALAPENO MUSTARD! WOW!

Spicy Jalapeno Mustard! Wow! image

We love spicy and hot and this mustard is out of this world! It is so darn good and easy to make!

Provided by Dana Ramsey

Categories Spreads

Time 25m

Number Of Ingredients 8

Ingredients

16-20 i use a variety some jalapenos, but mostly cayenne and a habinero or two. mix it up. you can also put a red sweet pepper in so it isn't too hot. you be the judge. the less green the more yellow you will have or you can add some tumeric to it.
1 1/2 c white vinegar
1 1/2 c water
1/4 c salt
4 c sugar
1 c all purpose flour
1 Tbsp dry mustard
1 16 oz jar of yellow mustard (used french's)

Steps:

1. Cut the jalapenos in half and remove the seeds, Reserve those seeds. Chop the peppers up finely to yield about 4 cups. Note: I added a few cayanne peppers for color - just eliminate 1 jalapeno pepper) You will need about 4 cups of peppers!
2. Combine the peppers, vinegar, water and salt in a large saucepan. Simmer over medium heat until the jalapenos are tender, about 8 to 9 minutes. (Warning you may start to cough from the fumes of the peppers very strong but cleans out the sinus cavity. LOL!)
3. Now add those lovely seeds to your jalapeno mixture according to your taste. 1 tablespoon for mild, 2 for medium and add all for hot!!!!
4. Combine the sugar, flour and dry mustard in a medium bowl and mix well. Stir in your yellow mustard.
5. Add the mustard mixture to the jalapeno mixture and mix well. Simmer and stir frequently until thicken. This should take about 5 minutes.
6. Now spoon the mixture into 10 hot sterilized 1/2 pint jars leaving 1/2 inch head space. Seal with lids and rings. Process in a hot water bath for 5 minutes.
7. This makes great Christmas Gifts to add to a Gift Basket full of your homemade treats! Will post a picture as soon as I get new batteries for my camera! I think I wore it out with all the pictures I've been taking! LOL! Happy Canning!

Tips:

When choosing jalapeños for your mustard, select firm, bright green peppers. Avoid any peppers that have blemishes or soft spots.
To remove the seeds from the jalapeños, slice them in half lengthwise and use a spoon to scrape out the seeds and ribs. If you want your mustard to be extra spicy, leave some of the seeds in.
Be careful when handling jalapeños, as the oils from the peppers can irritate your skin and eyes. Wear gloves if you have sensitive skin.
If you don't have any yellow mustard on hand, you can substitute Dijon mustard or brown mustard.
For a smoother mustard, blend the mixture until it reaches your desired consistency.
Store the mustard in a sealed container in the refrigerator for up to 2 weeks.

Conclusion:

Spicy jalapeño mustard is a delicious and versatile condiment that can be used to add a kick of heat to your favorite dishes. Whether you're using it as a dipping sauce for chicken fingers or as a spread for sandwiches, this mustard is sure to please. So next time you're looking for a way to spice up your meal, give this recipe a try!