Best 2 Spicy Jalapeno Mustard Recipes

Are you looking for a spicy and tangy condiment to add some heat to your next meal? Look no further than this Spicy Jalapeno Mustard! Made with fresh jalapenos, yellow mustard seeds, and a blend of spices, this mustard has a bold flavor that will wake up your taste buds. Whether you're using it as a dipping sauce for chicken tenders, slathering it on a sandwich, or adding it to your favorite marinade, this mustard is sure to add a kick. And with two different recipes to choose from, you can customize the heat level to your liking. Ready to bring some heat to your kitchen? Let's get started!

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:

Using a food processor or blender will make the mustard smoother, while chopping the peppers and onions by hand will give it a more rustic texture.
If you don't have brown mustard seeds, you can use yellow mustard seeds instead. Just be aware that the flavor will be slightly different.
Be sure to taste the mustard before adding more vinegar or honey. The amount you need will depend on your personal preferences.
Store the mustard in a jar or container with a tight-fitting lid in the refrigerator for up to 2 weeks.

Conclusion:

This spicy jalapeno mustard is the perfect condiment to add a kick of flavor to your favorite foods. It's great on sandwiches, burgers, hot dogs, and even as a dipping sauce for chicken or fish. With just a few simple ingredients, you can make this delicious and versatile mustard at home in no time. So next time you're looking for a way to spice up your meals, give this recipe a try!