Roasted Hatch Chile-Beer Mustard

A recipe for homemade spicy beer mustard made with black and yellow mustard seeds and roasted Hatch chile peppers. You'll never go back to plain mustard again.
Course Appetizer, Salsa
Cuisine American, Mexican
Prep Time 12 hours 10 minutes
Total Time 12 hours 10 minutes
Servings 40
Calories 32 kcal


  • 2/3 cup black mustard seeds
  • 1/3 cup yellow mustard seeds
  • 1 cup apple cider vinegar
  • 1 cup of your pale ale
  • 8 ounces roasted Hatch chile peppers or more as desired
  • 3-4 tablespoons agave nectar optional
  • Salt to taste


  1. To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
  2. 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.
  3. Stir in the Hatch peppers and salt. Mix well.
  4. 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.
  5. Take a taste. If you’d like a sweeter mustard, stir in the agave nectar.
  6. Set the mustard into a sterilized jar and serve! The flavors will keepdeveloping as time goes by.
  7. Enjoy!

Recipe Notes

Makes about a quart.

Nutrition Facts
Roasted Hatch Chile-Beer Mustard
Amount Per Serving
Calories 32 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 1mg0%
Potassium 55mg2%
Carbohydrates 3g1%
Sugar 1g1%
Protein 1g2%
Vitamin A 55IU1%
Vitamin C 8.4mg10%
Calcium 13mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.