Homemade Spicy Mustard
This homemade spicy mustard recipe is made with three types of mustard seeds and fiery habanero peppers for a hot mustard you are sure to love.
Time for more mustard. We’re making Hot and Spicy Mustard, my friends, and you’re going to love it! The last one we made – Beer-Honey Mustard – disappeared pretty quickly and we were dying for more. In our house, it is pretty important to have a nice selection of sauces and condiments on hand, especially ones you can make yourself, and it’s hard to beat a good homemade mustard in the summer.
Mustard is ideal for grilled foods of all types, but it can also form the basis for many a new sauce combination. It also makes for an excellent rub for pork. Bust out that smoker for some mustard rubbed ham!
Instead of going the sweet route, we decided to move in a spicier direction, dropping the honey and swapping it for one of the world’s most outstanding chili peppers – the habanero.
I often point to the habanero as a gateway pepper. Much like the jalapeno pepper is the gateway for many into the spicy food world, an introduction of sorts, the habanero pepper is the gateway into a more fiery realm, where the heat really ticks up a notch. Or ten.
Habanero peppers are no slouch in the heat department. They average around 300,000 Scoville Heat Units, compared to around 5,000 SHU for the jalapeno.
Don’t worry. You can reduce the heat by removing the innards, and much of the heat is absorbed by the mustard, but you want some heat. I know you do. This mustard alone is already pretty darned pungent.
You’ll definitely want some added habanero love. So good! Pretty soon you’ll be looking to make some ghost pepper mustard. Hmmm. Ideas are striking…
Let’s talk about how we make spicy mustard, shall we?
Spicy Mustard Ingredients
- Mustard Seeds. I am using a combination of 1/2 cup brown mustard seeds, 1/3 cup yellow mustard seeds and 1/3 cup black mustard seeds. You can also use ground mustard, but seeds are best for this particular recipe.
- Vinegar. Use 1 cup apple cider vinegar, though you can use other vinegars.
- Beer. I am using 1 cup Mexican lager, though other beers are good. Go with a favorite. Use water for a non-alcoholic version.
- Habanero Peppers. I am using 4 habanero peppers, chopped. Core out the peppers for milder heat, or go with milder peppers.
- Salt. To taste!
How to Make Spicy Mustard – the Recipe Method
Mix the Seeds and Liquids. To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
Wait for the Seeds to Absorb the Liquid. 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.
Habaneros and Salt. Stir in the habanero peppers and salt. Mix well.
Process to Your Preference. 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.
Serve Up the Spicy Mustard! Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by. Enjoy!
Doesn’t it look scrumptious? Doesn’t it make you want to just dive right in? Better than any spicy brown mustard out there. Bust out the hot dogs! Excuse me while I make something that needs mustard…
Check Out Some of Our Other Popular Homemade Mustard Recipes
- Homemade Chipotle-Honey Mustard
- Homemade Habanero-Peach-Honey Mustard
- Homemade Yellow Mustard
- Chipotle-Honey Mustard
- Homemade Honey Mustard
- Pickled Mustard Seeds
- Mustard BBQ Sauce Recipe
Also check out my page to learn How to Make Homemade Mustard – The Basics, with loads of information and other mustard recipes. Enjoy!
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.
Homemade Spicy Mustard Recipe
Ingredients
- 1/2 cup brown mustard seeds
- 1/3 cup yellow mustard seeds
- 1/3 cup black mustard seeds
- 1 cup apple cider vinegar
- 1 cup beer I used a Mexican lager
- 4 habanero peppers chopped (innards removed for a bit less heat)
- 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 habanero 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.
- Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
Nutrition
11 comments
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I’m excited to try this recipe but can you tell me how much salt you usually use? Thanks!
Michael, I would start with a teaspoon and adjust from there. Enjoy!
This recipe is the BOMB !!! This was my husband’s first time making mustard and it is Great way to use up the last of the summer Habanero peppers from our garden and definitely be making this again.
Btw, one can buy yellow and black mustard seeds inexpensively at Indian grocery stores, just rinse thoroughly before using.
Excellent! Thanks, Kay!!
Sounds like a great recipe. If you prepare the mustard can you process the mustard in a water bath canner so that you can keep it on the pantry shelf for a long time?
Christine, absolutely, you can preserve mustard this way. No problem. Enjoy!
I need to use mustard powder due to dietary reasons. What is the ratio for using powder instead of seeds?
Vickie, use about 1 cup liquid to 3/4 cup mustard powder. Let me know how that works out for you.
can you can it to store for longtime?
REPLY: Alex, this mustard has a lot of vinegar so should easily last 6 months to a year in the fridge. Be sure to keep it covered. — Mike from Chili Pepper Madness.
How long will this mustard last in the fridge?
I mean without being eaten 😉
REPLY: Troy, there is a lot of vinegar in it, so should last quite a long time. — Mike from Chili Pepper Madness.
I am assuming it makes 2 cups & not 2 quarts, which sounds like the perfect amount really. This recipe looks great, will make very soon!!