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

Homemade Spicy Mustard (Whole Grain)

by Mike Hultquist · Sep 22, 2023 · 72 Comments

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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
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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 15 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. Mark Newman says

    March 25, 2025 at 10:12 am

    5 stars
    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!

    Reply
    • Mike Hultquist says

      March 25, 2025 at 11:39 am

      Nice!! I love to hear it, Mark. Happy experimenting!! -- Mike H.

      Reply
  2. John McKevitt says

    March 17, 2025 at 7:30 pm

    5 stars
    Hi,Can I substitute something else for the 1 cup of beer. I don't drink anymore. TY

    Reply
    • Mike H. says

      March 18, 2025 at 6:00 am

      Hi, John. You can use water for a non-alcoholic version. You can also use other liquids, like stock. Water works great, though.

      Reply
  3. Johana says

    January 19, 2025 at 10:25 am

    Hi. How long g does the mustard last? Store in fridge too I assume?

    Reply
    • Mike Hultquist says

      January 19, 2025 at 11:05 am

      Johana, this will last many months in the fridge in a sealed container. Enjoy!

      Reply
  4. Janice says

    December 27, 2024 at 11:32 am

    5 stars
    I love, love this mustard! Almost like a horseradish flavor, nice & spicy. I am putting it on our grilled crab and cheese sandwiches tonight.

    Reply
    • Mike Hultquist says

      December 27, 2024 at 2:43 pm

      Boom! Nice! Thanks, Janice.

      Reply
  5. Don says

    November 28, 2024 at 11:20 am

    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.

    Reply
    • Mike Hultquist says

      November 28, 2024 at 11:43 am

      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.

      Reply
      • Don says

        December 01, 2024 at 8:47 am

        5 stars
        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.

        Reply
        • Mike Hultquist says

          December 01, 2024 at 10:43 am

          Excellent! Great to hear, Don. Glad it mellowed. Yes, now you can to play and adjust! I love it. Enjoy.

          Reply
  6. Casey says

    September 28, 2024 at 3:22 pm

    Can you use just one or two types of mustard seed or does each add something to the flavor profile?

    Reply
    • Mike Hultquist says

      September 28, 2024 at 4:03 pm

      You can use just one or two, absolutely. Yellow is most mild, black is most pungent.

      Reply
  7. Brian says

    September 26, 2024 at 5:14 pm

    5 stars
    I’ve made this over and over tweeting it to my taste each time. Best mustard hands down!

    Reply
    • Mike H. says

      September 27, 2024 at 4:28 am

      Thank you, Brian! Really appreciate it!

      Reply
  8. Buddy says

    July 17, 2024 at 7:45 am

    5 stars
    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?)

    Reply
    • Mike Hultquist says

      July 17, 2024 at 8:20 am

      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!

      Reply
  9. John Grant says

    May 18, 2024 at 4:26 pm

    Have you ever added horseradish root to the recipe?

    Reply
    • Mike Hultquist says

      May 18, 2024 at 5:26 pm

      Yes, and I greatly enjoy the extra pungency.

      Reply
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