Chili Pepper Madness

October 02, 2017

Homemade Chipotle-Honey Mustard

Homemade Chipotle Honey Mustard – Recipe Homemade Chipotle Honey Mustard – Recipe

This mustard is pungent, smokey and sweet with chipotle peppers, honey, and roasted chilies. It might just be your new favorite condiment. Here is the recipe.

I've been on a mustard kick lately. I just made a batch of Roasted Hatch Chile-Beer Mustard and we burned through the jar pretty quickly. Patty loves the stuff, too. It's definitely one of our go-to condiments in the summer and fall, perfect for spooning into sandwiches, sausages, pretty much anything grilled. I almost never buy it from the store now, ever since I learned how to make it from scratch at home.

Homemade Chipotle Honey Mustard – Recipe

When you make it at home, you can make it as creamy or grainy as you'd like, and you're not limited by what the store has to offer. You can add in all sorts of ingredients to make combinations you'd never find anywhere else, like this particular recipe - Chipotle-Honey Mustard. 

We love this stuff. It's definitely sweet from the honey, but not too sweet, though if you WANTED more sweetness with the resulting mustard, just add in more honey. It is totally under your control. You'll note the smoky zing from the chipotle peppers in adobo sauce, which adds a bit of pop to anything you add it to.

Homemade Chipotle Honey Mustard – Recipe

Just soak the mustard seeds overnight in a combination of vinegar and beer. I used a good local IPA. Don't use lousy beer for this. Lousy beer translates to lousy mustard. We want flavor here, my friends!

Once the mustard seeds have properly absorbed all of that liquid, simply process the whole thing in a food processor or blender with your other ingredients until they are nicely blended together, and you've achieved a creaminess you prefer. Again, the choice is yours, as you can create a grainy mustard or a very creamy version. I tend to fall in the middle, as you can see from the photo.

And please, don't forget the roasted chili peppers. I picked a small variety from my garden (which is still producing! Yes!), though you're free to use whatever you'd like. Grab a couple jalapeno peppers. Or hey, get nice and spicy with some habanero peppers or even ghost or scorpions. Oh yeah! See here for How to Roast Chili Peppers.

I hope you enjoy this particular mustard. The stuff keeps practically forever. We always have a homemade mustard in the fridge. It's convenient not only as a flavorful spread, but you can use it to form powerful marinades, quick sauces and rubs, and so much more. Homemade mustard is a kitchen essential.

Where to Buy Mustard Seeds

I get my mustard seeds through Amazon:

These are affiliate links, my friends! FYI. Enjoy!

Enjoy! -- Mike H.

Homemade Chipotle Honey Mustard – Recipe

Homemade Chipotle-Honey Mustard – Recipe


  • ½ cup brown and yellow mustard seeds
  • ½ cup apple cider vinegar
  • ½ cup of your favorite IPA beer (Sorry, you have to drink the rest!)
  • 2 jalapeno peppers, roasted, peeled and chopped (or peppers of your choice)
  • 1 5-ounce can chipotle peppers in adobo sauce
  • 4 tablespoons honey (or more to taste)
  • Salt to taste

Cooking Directions

  1. To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
  2. Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
  3. Stir in the jalapeno pepper, chipotle peppers in adobo sauce and honey.
  4. Add to a food processor and process until smooth, or to your preference.
  5. Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
  6. Enjoy!

Makes about 2 cups.

Homemade Chipotle-Honey Mustard - Recipe

Don't Stop Here! How About Some More Chili Pepper Recipes and Info?


  • Comment Link Larry October 03, 2017 posted by Larry

    In this recipe when it calls for brown and yellow mustard seeds does that mean a 1/2cup of each. Larry

    REPLY: Larry, use a total of 1/2 cup of seeds. -- Mike from Chili Pepper Madness.

  • Comment Link Sue October 02, 2017 posted by Sue

    This looks very good and I've been put off making mustard because I thought it needed verjus. Just one thing, I don't actually have a fridge just a small cool box (the sort people have in RVs) but I'm guessing this would be OK and I don't think freezing would work! All the very best from Normandie, Sue

    REPLY: Sue, glad to help. I think your mustard would be fine in the cool box. I would just make a smaller batch so you'll use it more quickly. -- Mike from Chili Pepper Madness.

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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US



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