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2 October 2017

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

How to Make This Chipotle-Honey Mustard – the Recipe Method

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

Where can you find mustard seeds? I get my mustard seeds through Amazon:

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

Also see: How to make Homemade Mustard.

Check Out Some of Our Other Popular Homemade Mustard Recipes

Enjoy! — Mike H.

Homemade Chipotle Honey Mustard – Recipe

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4.84 from 6 votes

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.
Prep Time12 hrs
Cook Time5 mins
Total Time12 hrs 5 mins
Course: Main Course
Cuisine: American
Keyword: mustard
Servings: 6
Calories: 136kcal


  • 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.
  • Enjoy!


Makes about 2 cups.


Calories: 136kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Sodium: 478mg | Potassium: 192mg | Fiber: 2g | Sugar: 13g | Vitamin A: 530IU | Vitamin C: 9.4mg | Calcium: 44mg | Iron: 1.9mg


  1. 4 stars
    I really love mustards, but have only just started making them. I thought the tomato in the adobo sauce was too strong and wonder if perhaps dried chipotle peppers might be a better option. This mustard does have a certain amount of heat, but not overpoweringly so.

    Thanks for the recipe.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Doug. Yes, definitely a lot of delicious adobo flavor, which I love, but absolutely, smoky chipotles would be great without the adobo sauce. You can also include other hotter peppers for a spicier version. Have a good one!

  2. Chip - Minnesota

    5 stars
    Made another batch and it turned out great. Used more yellow mustard seeds this time and it turned out a bit red in color. Do you dump in all the adobo sauce with the peppers? I did and it tastes great.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Chip! Glad you enjoyed it. Yes, I use the whole can of adobo with the peppers. I love it!

  3. Chip -Minnesota

    5 stars
    Made this and it is outstanding. I think I used more brown seeds than your picture but it tastes great. Thanks for the recipe.

    1. Michael Hultquist - Chili Pepper Madness

      Theresa, yes homemade mustard can be canned. Just be sure to follow proper procedures.

  4. 5 stars
    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.

  5. 5 stars
    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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