A recipe for homemade spicy beer mustard made with black and yellow mustard seeds and roasted Hatch chile peppers. You'll never go back to plain mustard again.
Making mustard at home is super easy and it's rather fun. I make a big batch a few times a year for my own personal use, something to keep in the refrigerator for whenever the need for mustard arises. Sometimes I'll make 2 or 3 batches with variable ingredients, levels of spiciness and sweetness for different purposes.
That is one of the great things about mustard. There are so many ways to make it. Peruse the grocery store aisles and you'll find a huge variety of mustards available to you, and that variety barely scratches the surface! Those are just the options marketing people have decided they want to sell to you.
Consider this - once you learn how to make a basic mustard, you are free to add in whatever ingredients you prefer.
Like Roasted Hatch Chile Peppers. Yes!
I can't say that I've ever seen a mustard made with roasted Hatch peppers before. Who knows? Maybe they're everywhere in New Mexico, where the Hatch region is located. They have easy access to Hatch peppers, so they can cook them into whatever they want. Me? I don't live there, so I have to get mine online. I DO grow many of the same peppers they grow in the Hatch region in New Mexico, but my soil conditions are different here, so it isn't quite the same.
Still, they're some darned great peppers! Learn more about Hatch Chile Peppers here.
Hatch chile season typically goes from early August through end of September, with a bit of leeway on either end, depending on the weather and overall harvesting season. So, NOW is the time to be cooking with Hatch peppers.
Let's talk about the mustard and work in some Hatch chile peppes, shall we?
First things first - I'm working with both black and yellow mustard seeds for this recipe. There are 3 varieties available to you when it comes to mustard seeds - Black, Brown, and Yellow. Yellow makes the typical mustard you see on shelves and is the mildest form of them. Brown is a bit more pungent, while black is the most pungent of them all.
The process is simple. Soak your mustard seeds in a liquid overnight, then process them with your other ingredients. In this case, we're using beer and vinegar, which are my preferred liquids. You can use water, wine, juices and more for soaking your seeds. The seeds absorb the liquid and bloat.
Here is what the seeds look like in the jar after they've been soaking overnight.
The seeds have absorbed all of the liquid.
Finally, add in your other ingredients and process to your peference. If you want very smooth mustard, process it for a long time. You might need to add in more liquid to achieve what you desire, which is OK. If you prefer grainier mustard, process only a little, or only part of the seeds. Or, hey, don't process them at all.
The choice is yours.
You can even separate this into multiple batches and add in other ingredients, allowing you to have different mustard options available to you. Smart move!
Store it in the refrigerator in a sealed jar. The flavors will continue to develop and grow more pungent as time passes. Great stuff!
I hope you enjoy it.
Looking for Hatch Chile Peppers? Here is a list of resources where you can buy Hatch Chile Peppers.
Where can you find mustard seeds? I get my mustard seeds through Amazon:
These are affiliate links, my friends! FYI. Enjoy!
Roasted Hatch Chile-Beer Mustard – Recipe
- 2/3 cup black mustard seeds
- 1/3 cup yellow mustard seeds
- 1 cup apple cider vinegar
- 1 cup of your pale ale
- 8 ounces roasted Hatch chile peppers (or more as desired)
- 3-4 tablespoons agave nectar (optional)
- 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 Hatch peppers and salt. Mix well.
- Add to a food processor and process to your personal tastes. You can process only a little to keep most of the seeds, or go to town and really mix it together. I processed mine to about 80 percent, keeping a few seeds in there.
- Take a taste. If you’d like a sweeter mustard, stir in the agave nectar.
- Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
Makes about a quart.