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Hot jalapeno mustard recipe

Hot jalapeno mustard recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This condiment combines the flavours of mustard with jalapeno pepper, garlic and honey. You can store this flavoured mustard in the fridge for up to 1 week.

1 person made this

IngredientsServes: 12

  • 45g whole yellow mustard seeds
  • 4 tablespoons apple cider vinegar
  • 120ml Dijon mustard
  • 2 tablespoons ground mustard powder
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 jalapeno chilli pepper, seeded and minced
  • salt and freshly ground black pepper to taste

MethodPrep:10min ›Ready in:10min

  1. Whisk the mustard seeds, cider vinegar, Dijon mustard, ground mustard powder, honey, garlic, jalapeno pepper, salt and black pepper together in a bowl. Cover with cling film. Store in the fridge.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

by ThePittyRanch

LOVED IT!! A great hot mustard. Easy to prepare. Prepared as directed. We like some heat with our jalapenos so I doubled them and left the seeds in. I will add more honey next time so sweeten it more.-11 Apr 2011


The mustard seed was a BIG mistake for me. Without the seed, I would have rated this 5 stars, butthey really ruin it for me. I would encourage anyone who likes spicy foods totry this recipe, but without the mustard seed.-27 Apr 2015

Homemade Mustard Recipes

I have more than just homemade mustard recipes from scratch, check out more of my homemade condiment recipes at the end of the page.

You are going to love this homemade mustard as much as I do.  I offer many different recipes for mustard that you can easily make from home.

Whisk the first 4 ingredients together and then season with kosher salt and pepper. Done.

This homemade mustard recipe is outstanding on soft pretzels or grilled cheese.


1/2 cup mustard powder (see above for recommendation)
1/4 cup leaded or non-leaded beer (or water) and also
1 TBS beer or water
2 TBS white wine vinegar
1/2 tsp garlic, minced
2 TBS brown sugar, packed
2 tsp honey
1/2 tsp kosher salt

Whisk the mustard powder with 1/4 cup of beer in a small heat-proof bowl and let it sit for 10 minutes. Meanwhile, bring 1 inch of water to a simmer in a small saucepan.

Add vinegar, garlic, brown sugar, honey and kosher salt to the mustard mixture and whisk until combined.

Now place the heat-proof bowl in the saucepan OVER the simmering water (bowl should NOT touch the water) and cook, whisking continually until the mixture is slightly thickened and yellow-brown in color. This should take approximately ten minutes.

Add the additional tablespoon of beer to thin the mustard out if needed. Place in a air-tight container and refrigerate at least 24 hours before serving. Yum.

1/4 cup yellow mustard seeds
1/4 cup apple cider vinegar
1/4 cup Dijon mustard, recipe above
2 TBS dry mustard
1 TBS honey, or to taste (sweetness)
1 garlic clove, minced
1 jalapeno pepper - or to taste, seeded and chopped
kosher salt and freshly ground black pepper to taste

Whisk all of the ingredients together and then season with kosher salt and pepper. Store in a air-tight container in the refrigerator.


1 cup brown sugar, packed
1/2 cup cider or raspberry vinegar
1/3 cup dry mustard
2 TBS water
2 eggs, lightly beaten

Whisk all of the ingredients together in a saucepan, and simmer over low heat until thickened. Pour into small jars. Cover and refrigerate. I more more than just "how to make mustard" recipes, check out the links below.

    1. In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)

    I wish I had read the reviews before making this. I think the taste is great, but the consistency is definitely not like mustard more like a sauce. I will try again with more mustard as I think it has great potential.

    This mustard wasn't good. I made it twice after thinking I screwed it up the first time because it was so horribly overwhelming. Even after sitting for 3 weeks, it's still so strong and I barely added any horseradish or garlic. Don't waste your time and money.

    This recipe does not work. Neither the way it is written or the way it has been reviewed and changed. Forget it. Truly! I wasted so much money on the ingredients all for nothing. I would go with a hot and spicy mustard recipe. not this one.

    Does anyone know if this recipe was corrected. The reviews confused me, and some are two years old.

    I haven't made this yet but plan on doing so this week so it can be ready for Christmas. I found another site which said homemade mustard should keep (in well sterilized jars) for about 3 months. If giving as gifts it might be nice to put a "use by" label on it.

    if not for the clear typo in the recipe, this gets 4 forks. i deleted the water altogether and stuck with 1 1/2 c. dry mustard with this last batch. i used brown mustard seeds and it is awesome! i've given it as gifts, used it with an antipasto platter and it was a hit. i never plan to purchase dijon mustards (any variety) again since i can make my own that is so delicious and fresh. my advice - MAKE THIS.

    i agree with the reviewer from pocatello that there clealy is a typo here. i used 1 1/2 cups of dry mustard and had a thick, gravy-like consistency in the end. i will decrease the water next time and add more mustard seeds to thicken it further. the amount of horseradish may be a bit much for many people, especially when considering giving it as a gift so i will cut back on that and try a few different variations. i only gave it 2 forks because of the typo (which really shouldn't happen!) - the taste with the added dry mustard was really 3 forks. i plan to keep a few jars on hand for gifts "on the fly". one question - does anyone know how long this will keep? i'm thinking 1 year but the recipe doesn't say. (another key piece of info missing!)there will be a lot less store- bought mustard in my grocery cart from now on. fyi - quality spices in bulk for much less than at the grocery can be found at www.thespicehouse. com

    Okay, I hate people who mess with recipes but having read the reviews, I decided something was clearly wrong with this one. After a web search I found a recipe for German mustard with similar vinegar, water, dry mustard proportions to this one. The only difference between recipes was the reduction of the water/vinegar by half by boiling with the spices, onion and garlic contained in that recipe. I boiled the garlic with the vinegar and water and Eureka! I had the correct consistency 48 hours later. The flavor of this horseradish mustard is great, and I expect it will be well received when I give it as a gift. It would be great if the recipe's author would tell us whether the answer is more mustard, or reduction of liquid -- or whatever.

    This recipe has a typo. I used 1 1/2 c dry mustard and it turned out great.

    Prep the hot water bath canner. Place canning rack in the bottom of the canner, arrange half pint jars in the rack, and fill the canner 1/2 - 3/4 of the way with hot water from the sink. Put it on the stove over high heat to start bringing it up to temperature as you prep the hot pepper mustard.
    TIP: You want to make sure you have enough water so that when you add the canning jars to the pot, they are covered by about 2 inches of water. Add the jars while you bring it to a boil to sanitize them.

    Cut the stems off of the banana peppers. If you’re going for HOT mustard, leave the seeds and ribs. If you don’t want it to be super hot, remove seeds and ribs.

    Working in batches, pulse the banana peppers in the food processor to finely chop them, adding them to a large pot as you go.
    TIP: Adding 6-10 red banana peppers or even 1-2 red bell peppers will give nice color and red specs throughout the mustard.

    To the peppers, add yellow mustard, white vinegar, sugar, and salt. Stir to combine and bring to a boil on the stove, then reduce to a simmer.
    TIP: I used 3 cups of sugar. The original recipe uses closer to 6. You make the call!

    In bowl or quart measuring cup. combine 2 cups of flour and 2 cups of water to make a thick slurry.

    Pour the slurry into the mustard mixture, stirring constantly. Bring back to a boil and cook 3-5 minutes or until thickened.

    Use canning tongs to remove the jars from the canner, dumping out the water and placing them on a dish towel.

    To prep the canning lids, place them in a wire sieve and place into the hot water to soften the rubber seal.

    Use a canning funnel to fill the hot jars with the mustard, leaving 1/2 inch headspace (basically, the height of the rim).

    Use a wooden skewer or butter knife to run around the outside edge of the jar, releasing any bubbles.

    With a damp dish cloth, wipe the rims of the jars to ensure there’s no mustard that will get in the way of the seal.

    Remove the lids from the hot water and use the canning magnet to gently place a lid on each of the jars. Also remove the canning rack.

    Add a canning ring and tighten to “fingertip tight,” or as tight as you can make it just with your fingertips, without gripping the jar with your other hand.
    TIP: You want it to be tight enough so that mustard can’t get out, but loose enough for air bubbles to escape so the jars can seal.

    Place the jars in the canning rack then slowly lower it into the pot of boiling water. Place the lid on the canner and set your timer for 10 minutes.

    Once the 10 minutes is up, use canning tongs to remove jars from the canner, placing on a dish towel to cool. Don’t touch them until all of the seals have popped down.
    TIP: You could also remove all jars at once by lifting out the canning rack, but I usually do this one at a time.

    Repeat with remaining mustard and jars until everything is canned and sealed!

    Serve the mustard with cheese and crackers, hamburgers, hot dogs, sausages, any kind of sandwich, or whatever you want!

    Hot jalapeno mustard recipe - Recipes

    ! Bring to a boil for about 5 minutes. Mix water and flour in a bowl or measuring cup. Turn off heat

    ! Add flour mixture. Put into jars. Process for 20 minutes


    Thank you posting this recipe. Hopefully others will try it out as well. Such a great way to use up our peppers. Now I do not have to go to Amish Country to purchase this anymore and it will save me money by using all of my home grown peppers.

    I'm sure many people will enjoy canning up this mustard. It is so delicious and I think a lot of people may not of thought to do this before, Like ME!! I'm so grateful!! Now we must prevail and keep putting up those peppers. xox

    I've been making this mustard for several years now, but I cut the sugar to 3 cups. Too sweet for me! I also add some chopped onions. I put it in my potato salad, on sandwiches, in deviled eggs, etc. Delicious!

    I wish I had known about this recipe years ago Faye!! Oh yes on the onions. I can see that!! I really need a larger onion harvest next go round. We are just beginning to get ready for sowing them. I can almost taste the potato salad! Hopefully this week I can go crazy with the mustard . Thanks so much for sharing! -D

    I love anything spicy! It is always a good reminder to not use overripe produce. Also, butters and fats add to the rate of spoiling so it is better to stay away from those. :)

    Thanks for the tips Alex!! Hope you enjoy!

    Just found this recipe and am excited to try it this year. Love homemade condiments. It doesn't say what type of mustard to use as the base. Can you help me with this? Thank you!!

    Hi!! Yes, you can use your favorite brand. I used Frenches for mine. You will love this one!! :))

    Is this safe to can with the flour in it? I know you aren't supposed to do that.

    Hi Kat, Thanks for the information, this is a traditional Amish recipe passed down through many generations. I know things change, but s stated in the comment above by Faye and others..they've been preparing this recipe for years. I put up several batches myself. We've had no problems with it. Hope you enjoy ))

    I am excited to try this. I am just starting canning this year and we brother has a crop of hot peppers. He has ghost peppers and 7 yellow pod peppers(or something like that) and they are super super hot so I think it would be wise to use fewer hot and a few more sweet peppers. I am definitely putting this on my to-can list as soon as those hot peppers ripen. I think I will make it in half pint jars as I don't think it will be eaten too fast as it is just my husband and brother who eat hot stuff. Thank you for the recipe and I am looking forward to making it soon.

    Hi Fuzzy Monkey! How Fun!! This is a great one to begin with. If you end up with lots of extra hotties, you might try drying some for some crushed hot pepper flakes you can use during winter time. I did the bigger jars for my son. LOL he eats this stuff like its going out of style. 1/2 pints are just right for me and hubby too. Great size for gifts! xo

    Easy Sweet Mustard

    Published on February 25, 2017 - Updated on May 2, 2021 by Chef Rodney - 1 Comment - This post may contain affiliate links.

    This Sweet Mustard goes great with corndogs, hot dogs and even hamburgers. It's so easy to make you have no excuse not to make it.

    My mom used to make this Sweet Mustard when I was a kid. So I have to assume it's well over 50 years old. That doesn't mean it hasn't held up all these years.

    This sweet mustard goes great on corndogs, hot dogs and even hamburgers. This recipe is so easy to make that you can whip it up minutes before you are ready to eat. You only need 3 ingredients to make this mustard recipe.

    What really makes this mustard so delicious is the celery seeds. The original recipe calls for 2 Tablespoons of celery seed but I would suggest experimenting a bit to fine-tune the flavor. I personally like to use more celery seeds but that's for my taste buds.

    Having made this recipe for a couple of decades now, I really wanted to know more about celery seeds. I mean how many recipes have you made with celery seeds? Sure I use celery seeds in the dressing for my California Pasta Salad recipe as well as the Mister Bumbles Celebration Chicken recipe but I mostly use it when making some of my condiment recipes.

    I decided to check Wiki and found this interesting article on the Origins of Celery Seed. It doesn't really explain the flavor profile of celery seeds but I thought it was an interesting article nonetheless. If you've never tasted celery seeds before, do yourself a favor and try it one of these days. And this sweet mustard recipe is probably the easiest way to taste them.

    If you are looking for spicy mustard instead of sweet mustard recipes, you have to try my Jalapeño Mustard recipe or my Spicy Hot Mustard recipe. BTW, my Disneyland Corn Dogs go perfectly with this Sweet Mustard.

    Make sure you also check out these awesome recipes:

    About Us

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    With Ben's we grow our own jalapenos and habaneros that go into making Ben's Sweet Hot Mustard Recipe. No chemicals or pesticides are used. With Ben's Sweet Hot Mustard, you can put extra mustard on that hot dog or brats and know it is an excellent product..

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    Comments (27)


    The sugar isn't really the issue. The issues are the flour (high pH and density) and the number of peppers (high pH). Although mustards generally are inhospitable environments for bacteria, without testing we have no way of knowing whether this is safe for canning or not, regardless of the kind of mustard you use.


    Agree with Carol. Since this is just a made-up and not a tested recipe there is no way to know if it is safe to make as it is much less make any changes in it.

    I would suspect that it isn't safe, especially since it doesn't even require any processing and given the ratio of low acid veggies. Flour only compounds the problems and the density would make even BWB processing questionable at best.

    Sorry, but it boils down to it's your choice. Can at your own risk.

    Adding Fermented Foods into Your Journey

    Adding fermented foods into your Trim Healthy Mama journey is something that crunchy mama’s do from the beginning while other mama’s take a bit of time to introduce these jalapeno mustard eggs, homemade greek yogurt, milk kefir, sauerkraut or kombucha tea .

    The new Trim Healthy Table Cookbook has a bunch of recipes that include dairy and non dairy kefir, beet kavvas and other fermented and cultured foods. You should check them out as some are easily prepared or can be purchased at the local grocery for the drive thru Sue.

    Why Add Jalapeno to Mustard Eggs

    I add fresh jalapeno to traditional mustard eggs to help increase my internal body temperature as well as speed up my metabolism. small changes and additions of these types of ingredients can help a sluggish metabolism as well as keep you a bit warmer in cooler weather.

    Cilantro Jalapeño Sauce

    This Cilantro Jalapeño Sauce is one of my “I want to put it on everything” sauces, and came about from trying to recreate a wildly popular green sauce recipe from a Peruvian restaurant in NYC.

    It’s creamy and flavorful, only takes 5-10 minutes to make, and is perfect with so many dishes!

    Last week on my Instagram stories I shared a video of me making this sauce, and I put up a poll asking if people were interested in more simple sauce recipes on the blog.

    The answer was a resounding YES!

    As in, 97% said yes please. So here’s one of my favorites.

    This Jalapeño Cilantro sauce was born out of trying to recreate a green sauce that’s served at a chain of restaurants in NYC called Pio Pio.

    The sauce has a bit of a cult following because it’s outrageously delicious, and many have tried to figure out their secret recipe to no avail.

    When I was living in NYC I would order takeout of their sauce and try to figure it out. I also scoured the internet for clues and found this post from Serious Eats where they try to figure the sauce out as well.

    They claimed that one of the secrets was a hot yellow chile paste from Peru, so I even ordered that from Amazon to try to nail the sauce.

    But their copycat recipe didn’t taste the same, and not close. Shucks.

    These days, I’ve settled down my sauce replicating ambitions and have accepted this sauce for the deliciousness that it is.

    This sauce is creamy, bright, and flavorful, and if you try it I really think you’ll LOVE it!

    I find myself making it regularly and so far I haven’t tired of it, even after making it for the past couple years.

    To make the sauce, place chopped jalapeños, cilantro, garlic, lime juice, mayonnaise, oil, salt, and pepper in a blender:

    If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor.

    I like the sauce on the milder side, so I seeded and ribbed the jalapeños before chopping, but you can leave the seeds and ribs in if you prefer it spicy.

    Blend it all up until the sauce is smooth and creamy:

    Give it a taste and adjust the seasoning if necessary. Sometimes I prefer a little more lime.

    I find the sauce tastes slightly better after it chills for a few hours, so it’s great to make ahead!

    I actually keep a container of this stuff ready to go in the fridge, and it keeps for a good week.

    For more quick and easy blender sauces, try my Roasted Red Pepper Sauce or Basil Vinaigrette. Like this sauce, they are also Whole30-compliant. Delicious sauces were one of my secrets to surviving the Whole30!

    This sauce is great drizzled on Crispy Smashed Potatoes, spooned onto Spice Rubbed Chicken, drizzled on veggies, and I even use it as a salad dressing sometimes. Enjoy!


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