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!
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.
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.
John B. says
First time making homemade mustard of any kind. Your spicy mustard is awesome. It was super easy to make and the flavor is great. I wanted to keep a jar in the cabinet for later although the ph is at 3.97. How would you suggest I get it to 3.5?
Mike H. says
Thanks, John. I usually suggest processing it using a water bath method - that will keep the mustard longer!
Steve Reed says
I make this exact recipe with a Tbsp of honey. I adjust the liquidity of it by adding yellow mustard powder after blending it, as needed. The powder is already ground and absorbs liquid almost immediately without altering the flavor.
Mike H. says
Enjoy!
Dave says
This is the first time one of your recipes did not turn out so good. Probably operator error. I let the seeds set for 26 hours with ACV and a cup of Corona beer. Added 4 hot Thai peppers and 1/2 tsp Kosher salt. Used a food processor which did not do a good job of chopping the pepper seeds. And it seemed way to “liquidy”. More importantly it didn’t taste very good. Perhaps I need to buy an immersion blender or use a regular blender. It does taste bitter, so I will add some honey and pre-soak the seeds going forward. Any suggestions to make it thicker?
I use a lot of Maille whole grain mustard and was looking forward to making my own and doing several variations.
Mike Hultquist says
Sorry to hear, Dave. A good blender will definitely help. If it's much too thin, you can add in some more seeds and let them soak again, the reprocess. There can be some bitterness from whole grain mustard. You can balance that out with a bit of salt and also a touch of sweet, like honey, but also other spices, like paprika, garlic, etc. It's definitely not wasted, as you can balance things out. I hope this helps.
Dave says
Thanks, Mike. I will keep you posted!!
Paula Stone says
I make a fermented mustard. Looks very similar to yours.
I really like to add in some good natural probiotics whenever I can!
Mike Hultquist says
Sounds great, Paula.
John says
I made this and cannot get it to look like yours, seeds have been soaking for 3 days now and it won't thicken up. I am open to suggestions?
I used the three musturd seeds, and I used cane vinegaer and white wine, no beer.
Help
Mike Hultquist says
John, there will still be liquid floating at the top until you process with a blender or food processor. Once you process it, it will thicken up together. Let me know how it goes.
Bill Savage says
hi Mike , here is an update from my post about the mustard..I suffer from sinusitis and Have found a way to deal with it, 2 rounds of seeded sourdough bread toasted,then spread with a nice layer of brussels pate ,then spread with a good layer of the wholegrain mustard.this will clear your sinuses in seconds as you eat it.
Mike H. says
So you are saying that my mustard is not only delicious but also remedy? 😉
Erin says
Hi...I made the recipe, but it seems a little runny. How can I thicken it a little?
Mike H. says
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.
Bill Savage says
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.
Mike H. says
That's good to hear, Bill. Enjoy!
Bill Savage says
thanks Mike .
Mike H. says
You are very welcome, Bill!
Stephen jackson says
hi how long will the mustard keep
Mike Hultquist says
This should last many months in the refrigerator.
Stephen jackson says
thank you just made it will let you know how it went l8tr
Mike H. says
Please do! Exciting.
Richard says
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?
Mike Hultquist says
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.
Pam says
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
Mike Hultquist says
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!
Leo says
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!!
Mike Hultquist says
Thanks so much, Leo. Yes, it will definitely mellow a bit as the flavors meld. Nice heat with the reaper! Enjoy!!
Leo says
To update 6 wk later: ohh this so good. The flavours have mellowed out so nicely, no individual flavour stands out.
Perfection in a quart jar.
Keep these recipes coming Mike. Every recipe that looks good to me *IS* good.
Mike Hultquist says
Excellent! Thanks for reporting in, Leo!
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!!