Homemade Chipotle-Honey Mustard
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.
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.
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.
- 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
To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
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.
Stir in the jalapeno pepper, chipotle peppers in adobo sauce and honey.
Add to a food processor and process until smooth, or to your preference.
Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
Makes about 2 cups.