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.
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
- Homemade Chipotle-Honey Mustard
- Homemade Habanero-Peach-Honey Mustard
- Homemade Habanero Mustard
- Roasted Hatch Chile-Beer Mustard
- Homemade Yellow Mustard
- Pickled Mustard Seeds
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
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To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
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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.
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Stir in the jalapeno pepper, chipotle peppers in adobo sauce and honey.
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Add to a food processor and process until smooth, or to your preference.
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Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
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Enjoy!
Makes about 2 cups.
4 comments
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can this be canned for gift giving?
Theresa, yes homemade mustard can be canned. Just be sure to follow proper procedures.
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.
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.