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Homemade Habanero-Peach-Honey Mustard – Recipe

Make your own homemade sweet and spicy mustard at home with this recipe, with fruity habanero peppers, sweet peach and honey. Homemade mustard is the only way to go.
Prep Time12 hrs
Cook Time10 mins
Total Time12 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 8 people
Calories: 1709kcal


  • 1/2 cup brown mustard seeds
  • 1/2 cup yellow mustard seeds
  • ½ cup black mustard seeds – NOTE: If you can’t find black mustard seeds use 2/3 cup yellow mustard seeds
  • 1 cup apple cider vinegar
  • 1 cup of your favorite pale ale beer Sorry, you have to drink the rest!
  • 3 habanero peppers chopped (innards removed for a bit less heat - or, use milder peppers if these are too hot)
  • 1 large peach peeled, pitted and chopped
  • 3 tablespoons honey
  • 2 tablespoons water
  • Salt to taste


  • 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.
  • To a small pot, add habanero peppers, chopped peach, honey and water. Heat to medium-low and cook until the mixture is softened, about 10 minutes.
  • Add to a food processor and process until smooth.
  • Add the mustard mixture and process to your personal tastes. You can processonly 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.
  • Enjoy!


Makes about a quart or so.


Calories: 1709kcal | Carbohydrates: 151g | Protein: 69g | Fat: 92g | Saturated Fat: 5g | Sodium: 61mg | Potassium: 2501mg | Fiber: 33g | Sugar: 84g | Vitamin A: 775IU | Vitamin C: 71.1mg | Calcium: 695mg | Iron: 24.9mg