½cupblack mustard seeds – NOTE: If you can’t find black mustard seedsuse 2/3 cup yellow mustard seeds
1cupapple cider vinegar
1cupof your favorite pale ale beerSorry, you have to drink the rest!
3habanero pepperschopped (innards removed for a bit less heat - or, use milder peppers if these are too hot)
1large peachpeeled, pitted and chopped
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.