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.
Doug says
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.
Mike Hultquist says
Doug, the flavors should definitely meld the longer you wait. If needed, though, you can always mix in other spices to counteract, as needed.
Terry Britting says
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
Mike H. says
Hey Terry. Sterilizing is important to keep the jars safe. Enjoy! 🙂
Michele says
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?
Mike Hultquist says
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.
Teresa says
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.
Mike Hultquist says
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.
Michelle says
This looks great! I only have yellow mustard seeds, can I just use that? Or do i need the other seeds too?
Thanks!
Michael Hultquist - Chili Pepper Madness says
You can use those, Michelle! Enjoy!
Michael says
I'm excited to try this recipe but can you tell me how much salt you usually use? Thanks!
Michael Hultquist - Chili Pepper Madness says
Michael, I would start with a teaspoon and adjust from there. Enjoy!
Kay says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Kay!!
christine says
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?
Michael Hultquist - Chili Pepper Madness says
Christine, absolutely, you can preserve mustard this way. No problem. Enjoy!
Vickie Aguilar says
I need to use mustard powder due to dietary reasons. What is the ratio for using powder instead of seeds?
Michael Hultquist - Chili Pepper Madness says
Vickie, use about 1 cup liquid to 3/4 cup mustard powder. Let me know how that works out for you.
Alex says
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.
Troy Thompson says
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.
Ted ONeill says
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!!