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Home » Recipes » Sauces » Homemade Spicy Mustard (Whole Grain)

Homemade Spicy Mustard (Whole Grain)

by Mike Hultquist · Sep 22, 2023 · 35 Comments · Jump to Recipe

Spicy Mustard Recipe

This homemade whole grain mustard recipe is made with three types of mustard seeds and fiery habanero peppers for a spicy hot mustard you are sure to love.

Spicy Mustard Recipe

Homemade Spicy Mustard Recipe (Whole Grain)

We're making Hot and Spicy Mustard in the Chili Pepper Madness kitchen, 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.

Homemade Whole Grain Mustard - Made Spicy!

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 to make spicy whole grain mustard, shall we?

A spoonful of Homemade Spicy Mustard

Spicy Whole Grain 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!
Habanero peppers, apple cider vinegar, and beer, for making spicy mustard

How to Make Spicy Whole Grain 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. 

I'm using three types of mustard seeds - yellow, brown, and black - for more pungency.

Three types of mustard seeds for making spicy mustard

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.

Soaking mustard seeds, then processing them to make spicy mustard

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...

Homemade Spicy Mustard, ready to serve

Recipe Tips & Notes

  • Up your heat factor by using spicier chilies, such as ghost peppers, scorpions, or the Carolina reaper. You can also mix in extra spicy chili powders to achieve similar results.
  • Dial back on the heat by using fewer habaneros, or substituting them with milder peppers.
  • This recipe also works with only one type of mustard seed, so you can make it with all yellow, all black, or all brown mustard seeds if you choose.

Storage

Homemade mustard will last for months in the refrigerator in a sealed container. You can make it shelf stable for longer term storage by processing it in a water bath, though you may need to add acidity. Shoot for a pH of 3.5 or lower for home storage.

Or, you can look into pressure canning.

That's it, my friends. I hope you enjoy my spicy mustard recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Cookbook Recommendation

If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.

  • The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
The Spicy Food Lovers' Cookbook - Fiery, No-Fuss Meals, by Michael Hultquist

Tools Used For This Recipe

Amazon Affiliate links, my friends!

HexClad 12 Inch Hybrid Stainless Steel Wok Pan with Stay-Cool Handle - I've been loving this wok, makes stir frying and clean up so easy.

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!

Homemade Spicy Mustard on a spoon

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.

Spicy Mustard Recipe
Print

Homemade Spicy Mustard Recipe

This homemade whole grain mustard recipe is made with three types of mustard seeds and fiery habanero peppers for a spicy hot mustard you are sure to love.
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: habanero, mustard
Prep Time: 5 minutes minutes
Cook Time: 12 hours hours
Total Time: 12 hours hours 5 minutes minutes
Calories: 16kcal
Author: Mike Hultquist
Servings: 64 tablespoons
Tap or hover to scale
5 from 4 votes
Leave a Review

Ingredients

  • 1/2 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1/4 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 (I use .5 teaspoon)

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.

Video

Nutrition Information

Calories: 16kcal   Carbohydrates: 1g   Protein: 1g   Fat: 1g   Saturated Fat: 0.1g   Polyunsaturated Fat: 0.3g   Monounsaturated Fat: 1g   Sodium: 1mg   Potassium: 25mg   Fiber: 0.3g   Sugar: 0.2g   Vitamin A: 7IU   Vitamin C: 1mg   Calcium: 8mg   Iron: 0.3mg
Spicy Mustard Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 9/22/23 to include new information, photos, and video. It was originally published on 8/25/18.

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    Recipe Rating




  1. Erin says

    September 29, 2023 at 12:54 pm

    Hi...I made the recipe, but it seems a little runny. How can I thicken it a little?

    Reply
    • Mike H. says

      September 30, 2023 at 8:34 am

      A few options: reduce it while cooking or add more mustard seeds. And if you are not concerned about altering the flavor of the recipe, then you can also use cornstarch slurry or breadcrumbs.

      Reply
  2. Bill Savage says

    September 29, 2023 at 4:00 am

    5 stars
    Hi Mike, just made 3 jars of your habanero whole grain mustard. So easy to do . I used a blonde belgian beer with the apple cider vinegar.1 each for my sons in law and 1 for me ,makes a lovely xmas present as they both like hot food.

    Reply
    • Mike H. says

      September 30, 2023 at 8:29 am

      That's good to hear, Bill. Enjoy!

      Reply
  3. Stephen jackson says

    September 24, 2023 at 7:14 am

    hi how long will the mustard keep

    Reply
    • Mike Hultquist says

      September 24, 2023 at 9:35 am

      This should last many months in the refrigerator.

      Reply
      • Stephen jackson says

        September 29, 2023 at 11:07 am

        thank you just made it will let you know how it went l8tr

        Reply
        • Mike H. says

          September 30, 2023 at 8:14 am

          Please do! Exciting.

          Reply
  4. Richard says

    September 22, 2023 at 7:42 am

    5 stars
    Hello Mike,

    Another good one. I do not have fresh chillies: only dried and frozen (the dreaded Reaper).Your thoughts on which, if at all, would be better?

    Reply
    • Mike Hultquist says

      September 22, 2023 at 11:39 am

      Hey, Richard. Honestly, either could work. Dried are GREAT for this, as you can grind them down into a powder and mix them in. Frozen does work, no problem.

      Reply
  5. Pam says

    September 22, 2023 at 7:07 am

    Hi Mike!
    Do you have a recipe for a creamy hot mustard? My husband grows Reaper, jalapeños and Ghost peppers and loves the “River Rat” hot as hell mustard! Thought if you had are recipe I would make him some with his peppers!
    Thanks
    Pam

    Reply
    • Mike Hultquist says

      September 22, 2023 at 11:41 am

      Hi, Pam! Try this Homemade Yellow Mustard Recipe: https://www.chilipeppermadness.com/recipes/homemade-yellow-mustard/. You can mix in hot peppers and powders to spice it up however you want. This one uses mustard powder, so it will come out much smoother/creamier. Let me know how it goes. Enjoy!

      Reply
  6. Leo says

    September 16, 2023 at 8:23 am

    5 stars
    As always, your recipes are spot on. I used ONE Reaper freshly cut off my bush today.

    Just waiting for my sealer to cool down from sterilization but I had to taste it.

    Yes it's vinegary BUT I just made it. it WILL mellow out but I don't know that I want to wait longer than lunch today to enjoy it.

    Thanks for another winner!!

    Reply
    • Mike Hultquist says

      September 16, 2023 at 8:27 am

      Thanks so much, Leo. Yes, it will definitely mellow a bit as the flavors meld. Nice heat with the reaper! Enjoy!!

      Reply
  7. Doug says

    October 27, 2022 at 7:37 pm

    I was wondering if the vinegar taste calms down after a few days? I’m finding this to just taste like vinegar as opposed to a vinegary mustard. I’m not sure I can eat this as is. Please advise.

    Reply
    • Mike Hultquist says

      October 28, 2022 at 6:06 am

      Doug, the flavors should definitely meld the longer you wait. If needed, though, you can always mix in other spices to counteract, as needed.

      Reply
  8. Terry Britting says

    September 24, 2022 at 1:50 pm

    Mike, Have all my seeds and peppers ready. Why am I sterilize sterilizing the jars? Still hot here in Florida and rather not heat up my world.

    Terry

    Reply
    • Mike H. says

      September 26, 2022 at 4:48 am

      Hey Terry. Sterilizing is important to keep the jars safe. Enjoy! 🙂

      Reply
  9. Michele says

    September 07, 2022 at 12:49 pm

    I want to make this for my husband…he grows jalapeños and serranos, but I don’t drink beer and he isn’t a bug beer drinker. We have some really old Miller light in the fridge(‍♀️) and I’m assuming that I should not use that, and I do know he doesn’t like corona. Would coors light (it’s what my son drinks) be good or do you have a better suggestion?

    Reply
    • Mike Hultquist says

      September 07, 2022 at 1:27 pm

      Michele, you can use the Coors light, but really you can skip the beer and use another liquid. Water is fine here, or use something like wine or other boozes, cider, vinegar, or a combination.

      Reply
  10. Teresa says

    April 24, 2022 at 10:57 am

    I'm wanting to can this recipe, not just the seeds. How do I do that? And is it safe? Wanting to stock my pantry.

    Reply
    • Mike Hultquist says

      April 25, 2022 at 6:42 am

      Teresa, you can process this using a water bath as you would other sauces, though check the acidity. It is best to shoot for a pH of 3.5 or lower for home canning. Enjoy.

      Reply
  11. Michelle says

    October 24, 2021 at 11:20 pm

    This looks great! I only have yellow mustard seeds, can I just use that? Or do i need the other seeds too?
    Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 25, 2021 at 8:12 am

      You can use those, Michelle! Enjoy!

      Reply
  12. Michael says

    November 14, 2020 at 1:41 pm

    I'm excited to try this recipe but can you tell me how much salt you usually use? Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 14, 2020 at 1:53 pm

      Michael, I would start with a teaspoon and adjust from there. Enjoy!

      Reply
  13. Kay says

    October 01, 2020 at 8:26 pm

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 01, 2020 at 10:27 pm

      Excellent! Thanks, Kay!!

      Reply
  14. christine says

    September 06, 2019 at 4:25 pm

    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 06, 2019 at 5:53 pm

      Christine, absolutely, you can preserve mustard this way. No problem. Enjoy!

      Reply
  15. Vickie Aguilar says

    July 10, 2018 at 12:44 pm

    I need to use mustard powder due to dietary reasons. What is the ratio for using powder instead of seeds?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 11, 2018 at 5:27 am

      Vickie, use about 1 cup liquid to 3/4 cup mustard powder. Let me know how that works out for you.

      Reply
  16. Alex says

    March 18, 2018 at 3:30 pm

    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.

    Reply
  17. Troy Thompson says

    September 06, 2016 at 4:58 pm

    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.

    Reply
  18. Ted ONeill says

    September 05, 2015 at 9:00 pm

    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!!

    Reply

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