All demo content is for sample purposes only, intended to represent a live site. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images.

21 August 2017

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.

Check out my article on How to make Homemade Mustard.

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!

Roasted Hatch Chile-Beer Mustard Recipe

Hatch Chile Peppers Make the Difference

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.

Roasted Hatch Chile-Beer Mustard Recipe

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.

Making Hatch Chile Mustard – The Recipe Method

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.

Roasted Hatch Chile-Beer Mustard Recipe

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.

Roasted Hatch Chile-Beer Mustard Recipe

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!

Also see: How to make Homemade Mustard.

Check Out Some of Our Other Popular Homemade Mustard Recipes

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.

Print Recipe
5 from 1 vote

Roasted Hatch Chile-Beer Mustard

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.
Prep Time12 hrs 10 mins
Total Time12 hrs 10 mins
Course: Appetizer, Salsa
Cuisine: American, Mexican
Servings: 40
Calories: 32kcal


  • 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 keepdeveloping as time goes by.
  • Enjoy!


Makes about a quart.


Calories: 32kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 55mg | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 8.4mg | Calcium: 13mg | Iron: 0.5mg
Roasted Hatch Chile-Beer Mustard - Recipe



  1. Just bought a bunch of hatch chili peppers and I was glad I found your recipe before I used them all. 2 questions for you: 1) does the color of the hatch pepper matter? I’m new to using hatch peppers. 2) does the beer of choice matter? Should I be using a good IPA or just a lower level PBR is okay? Thanks for your help can’t wait to make this!

    1. Michael Hultquist - Chili Pepper Madness

      Zeph, you’ll get flavor differences between green and red Hatch chiles, but they are both fantastic and will work here. You can use PBR, no problem. You’ll get more flavor with a higher flavored IPA, but the recipe is good with either. Let me know how it goes for you.

  2. Can’t wait to try this. My first ever crop of heirloom mustard is flowering now, and I’m growing 3 varieties of heritage Hatch chiles, in the wrong area like you. 🙂

    1. Michael Hultquist - Chili Pepper Madness

      Sounds awesome, Dan! Yeah, I really love this one. SO good. Let me know how it turns out for you!

  3. 5 stars
    How long will this mustard keep, and can it be put through water bath canning so that it can be on shelf til holidays?

    REPLY: Georgia, mustard will keep a VERY long time, years in fact, though I prefer refrigeration. Yes, you can still process it for further preservation. — Mike from Chili Pepper Madness.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.