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.
Homemade Chipotle-Honey Mustard 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.
Homemade Chipotle-Honey Mustard Ingredients
- Brown and Yellow Mustard Seeds.
- Apple Cider Vinegar.
- IPA Beer. Sorry, you have to drink the rest!
- Jalapeno Peppers. Roasted, peeled and chopped (or peppers of your choice).
- Chipotle Peppers. In adobo sauce.
- Honey. Or more to taste.
- Salt. To taste.
Homemade 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.
Recipe Tips & Notes
- This chipotle-honey mustard is perfect for spooning into sandwiches, sausages and pretty much anything grilled!
- This mustard is definitely sweet from the honey, but if you WANTED more sweetness with the resulting mustard, just add in more honey.
- I love using chipotle peppers in adobo sauce here because of the smoky flavor that they add to the mustard. Absolutely amazing!
Storage & Leftovers
Homemade chipotle-honey mustard can typically last in an airtight container in the fridge for up to 2-3 months. However, it depends on many factors, so always check for signs of spoilage before consuming.
Check Out Some of Our Other Popular Homemade Mustard Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Chipotle-Honey Mustard Recipe
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition Information
John says
Since I don't drink (anymore), and don't know what sort of flavor the IPA beer adds to this gfeat sounding mustard, I looked up IPAs and discovered the flavor profile can range all over the place, from "fruity" to "piney" to bitter. What sort of flavor profile should I look for when getting a beer to try out this mustard? Thanks! (Obviously I haven't tried this recipe yet, but I'm giving 5 stars because, really, how could this be anything but amazing?)
Mike Hultquist says
John, I prefer a fruitier IPA and love hazy, but this recipe works with any beer like a lager, or you can sub in other liquid. It's very good with just water. I DO find this mustard amazing in flavor, and make it frequently. I run out fast!
Marilee says
What did I do wrong? Result is a liquid with seeds in it. (Taste is fantastic though!)
Mike Hultquist says
Marilee, be sure to process it with a food processor or blender to combine and it will thicken. You can dump off some of the liquid if needed.
Susan Scott says
My husband and I both LOVE this mustard! We did use dark beer instead of IPA, as it is what we had 🙂 Even after a few weeks, it seems a bit runny. Do you think I should just add a few more tablespoons of seeds, let them soak a bit then re-blend? Or do you have another suggestion?
I just made some sourdough pretzel bites and can't wait to try them with this 🙂
Thanks!
Sue (Carrizozo, NM)
Mike Hultquist says
Thanks, Susan. There are a few ways you can thicken it. First, you can try blending it more, which can help. You can also try to strain through a fine sieve, but yes, you can also add in some more mustard seeds and let them soak in. I hope this helps! Enjoy!
Doug says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Chip - Minnesota says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Chip! Glad you enjoyed it. Yes, I use the whole can of adobo with the peppers. I love it!
Chip -Minnesota says
Made this and it is outstanding. I think I used more brown seeds than your picture but it tastes great. Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks, Chip! Sounds awesome!
theresa peterlein says
can this be canned for gift giving?
Michael Hultquist - Chili Pepper Madness says
Theresa, yes homemade mustard can be canned. Just be sure to follow proper procedures.
Larry says
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.
Sue says
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.