• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauces
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Recipes » Sauces » Homemade Spicy Mustard

Homemade Spicy Mustard

by Mike Hultquist · Aug 28, 2015 · 21 Comments

Jump to Recipe

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.

Homemade Habanero Mustard - Recipe

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.

Homemade Habanero Mustard

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...

Homemade Habanero 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.

 

Print

Homemade Spicy Mustard Recipe

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.
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: habanero, mustard
Prep Time: 5 minutes
Cook Time: 12 hours
Total Time: 12 hours 5 minutes
Calories: 293kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
5 from 1 vote
Leave a Review

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 Information

Calories: 293kcal   Carbohydrates: 17g   Protein: 13g   Fat: 18g   Sodium: 12mg   Potassium: 457mg   Fiber: 6g   Sugar: 4g   Vitamin A: 95IU   Vitamin C: 17.9mg   Calcium: 136mg   Iron: 4.8mg
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.

Categories: Condiments Tags: Chili Pepper Madness, chili pepper recipe, gnocchi, habanero pepper

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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

Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican
Cajun
Sauces
Seasonings

5 ESSENTIALS FOR SPICY COOKING

Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes

Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Most Popular Recipes

  • Bang Bang Chicken
  • Mexican Birria Recipe
  • Cajun Chicken and Sausage Gumbo Recipe
  • Jamaican Curry Chicken
  • Mexican Picadillo Recipe
  • Homemade Blackening Seasoning

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | © 2023 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD