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.
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?
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!
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.
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...
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!)
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!
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 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
NOTE: This recipe was updated on 9/22/23 to include new information, photos, and video. It was originally published on 8/25/18.
Mark Newman says
Hi -
First and foremost, I put hot sauce on just about everything. And not the wimpy stuff, ya' know? I have grown Carolina Reapers, Ghost, Habanero and others for hot sauce, chili pepper oil and dried/crushed them. I also pickle Jalapeno, red cherry, Serrano and others.
For my first batch, I used water instead of beer. One pink-ish Reaper (not fully ripened when picked), a large red cherry and a Serrano.
It has a nice burn that kicks in after a few seconds! I wanted a mustard that could be used for dipping as well slathered on bread for a sandwich. Will keep experimenting!
Mike Hultquist says
Nice!! I love to hear it, Mark. Happy experimenting!! -- Mike H.
John McKevitt says
Hi,Can I substitute something else for the 1 cup of beer. I don't drink anymore. TY
Mike H. says
Hi, John. You can use water for a non-alcoholic version. You can also use other liquids, like stock. Water works great, though.
Johana says
Hi. How long g does the mustard last? Store in fridge too I assume?
Mike Hultquist says
Johana, this will last many months in the fridge in a sealed container. Enjoy!
Janice says
I love, love this mustard! Almost like a horseradish flavor, nice & spicy. I am putting it on our grilled crab and cheese sandwiches tonight.
Mike Hultquist says
Boom! Nice! Thanks, Janice.
Don says
Really like whole grain mustard and was looking forward to this but while it looked good, the texture was perfect, it was bitter / acidic and I didn't taste much mustard flavor. I rarely make anything right the first time so I probably screwed something up. I should add that I am not a big fan of vinegar so maybe less ACV more beer. Also noticed in other comments that I could add other ingredients like garlic (my fav) and honey. I am hoping that the flavors will develop more with time. I may also try to mix in some honey.
Mike Hultquist says
Don, it's possible the seeds were bitter to start with, which is not uncommon. I have some notes in the Recipe Notes section (middle of the post) about rinsing the seeds first. You might try that for the next time, see if it helps.
Don says
Thanks Mike. The bitterness mostly disappeared after a few days in the fridge and the flavor came through. Whoa! Its great the way it is but I think it might go over better with a touch of sweet and some garlic. I used Datils since that's what's most popular here and still growing.
Mike Hultquist says
Excellent! Great to hear, Don. Glad it mellowed. Yes, now you can to play and adjust! I love it. Enjoy.
Casey says
Can you use just one or two types of mustard seed or does each add something to the flavor profile?
Mike Hultquist says
You can use just one or two, absolutely. Yellow is most mild, black is most pungent.
Brian says
I’ve made this over and over tweeting it to my taste each time. Best mustard hands down!
Mike H. says
Thank you, Brian! Really appreciate it!
Buddy says
Thank you so much for sharing this, as you can use chili flakes, I am thinking about using dried szechuan chilies - I know it is to taste, but based on your recipe, how many chili flakes would you recommend for the for the first try? (a Tablespoon, a 1/4 cup, more?)
Mike Hultquist says
Thanks, Buddy! If using chili flakes, I would probably start with 1-2 teaspoons and see how you like it. You can then make adjustments for the next batch. Let me know it turns out!
John Grant says
Have you ever added horseradish root to the recipe?
Mike Hultquist says
Yes, and I greatly enjoy the extra pungency.